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Simple Cheesy Potato Soup Recipe

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Cheesy Potato Soup Simply Made Recipes
Cheesy Potato Soup Simply Made Recipes from www.simplymaderecipes.com

Description

If you’re looking for a comforting and easy-to-make soup that will warm you up during the colder months, then you’ve come to the right place. This simple cheesy potato soup recipe is perfect for those who want something hearty and flavorful without too much fuss. It’s creamy, cheesy, and packed with delicious potato goodness that will make your taste buds sing!

Prep Time

The prep time for this recipe is about 20 minutes. This includes peeling and chopping the potatoes, onions, and garlic.

Cook Time

The cook time for this recipe is about 30 minutes.

Ingredients

  • 6 potatoes, peeled and chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp butter
  • 2 tbsp flour

Equipment

  • Pot
  • Chopping board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Blender (optional)

Method

  1. Melt the butter in a pot over medium heat.
  2. Add the onions and garlic, and sauté until fragrant and soft.
  3. Add the flour and stir until well combined with the onions and garlic.
  4. Add the chicken broth, chopped potatoes, salt, and black pepper.
  5. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes or until the potatoes are soft.
  6. Using an immersion blender or transferring to a blender, puree the soup until smooth.
  7. Return the soup to the pot and add the heavy cream and shredded cheddar cheese.
  8. Stir until the cheese is melted and the soup is creamy.
  9. Serve hot with additional shredded cheese and chopped chives, if desired.

Notes

  • If you don’t have chicken broth, you can use vegetable broth or water instead.
  • If you don’t have heavy cream, you can use half-and-half or milk instead, but the soup may not be as creamy.
  • If you don’t have an immersion blender, you can transfer the soup to a blender in batches and puree until smooth.

Nutrition Info

  • Calories: 400
  • Protein: 15g
  • Carbohydrates: 40g
  • Fat: 22g
  • Saturated Fat: 14g
  • Cholesterol: 72mg
  • Sodium: 1210mg
  • Potassium: 900mg
  • Fiber: 4g
  • Sugar: 4g
  • Vitamin A: 18%
  • Vitamin C: 45%
  • Calcium: 30%
  • Iron: 8%

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.

Can I use a different type of cheese?

Yes, you can use a different type of cheese if you prefer. Try using Gouda, Monterey Jack, or Swiss cheese for a different flavor.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Add all the ingredients to the slow cooker except for the heavy cream and cheese. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are soft. Puree the soup and return it to the slow cooker. Add the heavy cream and cheese, and cook on low for another 30 minutes or until the cheese is melted and the soup is creamy.

Recipe Tips

  • Make sure to chop the potatoes into small, uniform pieces to ensure they cook evenly.
  • If you like your soup extra cheesy, add more shredded cheese to the soup or sprinkle some on top when serving.
  • If you don’t have an immersion blender, be careful when transferring the hot soup to a blender. Allow it to cool slightly before blending, and blend in batches to avoid overflowing.

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