Creamy Potato and Cheese Soup
Cheesy potato soup is a creamy, comforting dish that's perfect for cold winter days. This simple soup recipe combines potatoes and cheddar cheese (along with other delicious ingredients) to create a tasty and hearty meal that can be made in under 45 minutes!
Servings: 8 servings
Calories: 496kcal
Equipment
- 4 quart saucepan
- Large Cutting Knife
- Cutting Board
- Peeler
- Blender or Large Food Processor
Ingredients
- 5 cups baking potatoes peeled and chopped
- 3/4 cup celery chopped
- 1 large onion chopped
- 1/4 cup butter
- 3 cups water
- 3 cups milk divided
- 4 teaspoons chicken bouillon powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup flour
- 4 cups cheddar cheese shredded
- 1/2 cup bacon crumbled
Toppings
- Bacon bits or pieces
- Chives
- Sour cream
- Cheddar Cheese grated
Instructions
- Rinse and dry all produce.
- Peel potatoes and cut into 1-2 inch cubes.
- Combine potatoes, and water into a 4-quart saucepan. Bring to a boil, then reduce heat to a simmer for 15 minutes, until potatoes are very soft.
- While potatoes are cooking, peel and chop the onion. Chop the celery.
- Add butter to saute pan. Saute onion and celery in butter, on medium high heat for 3-5 minutes, until softened.
- Reduce heat to low. Stir 2 cups of milk, bouillon, salt and pepper in with the potatoes.
- Add the onions and celery in with the potatoes, too.
- In a small bowl, combine 1 cup of milk with flour and stir until combined. Stir into soup, then bring to a boil for 2 minutes, until thick. Stir continually.
- Reduce heat to low. Add cheddar cheese and ½ cup of bacon crumbles to the soup. Stir until well combined.
- Serve warm. Add toppings of choice and enjoy!
Nutrition
Calories: 496kcal | Carbohydrates: 28g | Protein: 21g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 949mg | Potassium: 656mg | Fiber: 2g | Sugar: 6g | Vitamin A: 942IU | Vitamin C: 7mg | Calcium: 539mg | Iron: 1mg