Cheese and Potato Soup
This cheese potato soup is absolutely yummy! Notice that there is no cream in the recipe. The soup get its creamy consistency by blending the cooked vegetables and adding them back into the soup.
Ingredients
- 5 tablespoons butter, or margarine
- 2 potatoes, large, peeled and sliced
- 2 onions, large, sliced
- 2 cloves garlic, chopped
- salt and freshly ground pepper
- 4 1/4 cups chicken stock, or vegetable stock
- 1 cup cheddar cheese, grated
- 1/2 cup cheddar cheese, grated (optional)
- 3 slices bacon, cooked (optional)
Instructions
- Heat the butter or margarine in a large, heavy pan and add the sliced vegetables with a little salt and pepper. Stir well, cover and simmer for about 10 minutes, or until the vegetables are softened and slightly golden in color.
- Add the stock and simmer for 15 - 20 minutes, or until the soup has thickened and the vegetables are very tender.
- Strain the soup reserving the liquid. Put the vegetables into a blender and blend until smooth or just slightly chunky, then return to the liquid. Mix well. Or use a hand blender to blend the vegetables right in the cooking pot. That's my preferred option.
- Add the grated cheese and stir. Reheat, stirring constantly, until the soup is thick and creamy. Taste for seasoning and add salt and pepper if needed.
- Top the cheesy soup with shredded cheddar and pieces of cooked bacon. (Optional)
Nutrition
Calories: 335kcalCarbohydrates: 35gProtein: 18gFat: 14gSaturated Fat: 8gCholesterol: 42mgSodium: 600mgPotassium: 873mgFiber: 3gSugar: 9gVitamin A: 342IUVitamin C: 26mgCalcium: 273mgIron: 2mg
Tried this recipe?Let us know how it was!