This cheese potato soup is absolutely yummy! Even better, it’s yummy and good for you!
Notice 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.
I do that a lot with soups that usually call for the addition of cream or milk. Just make the soup as you would but omit the milk or cream. Then get out the hand blender and blend away. You won’t even know there is no milk in the soup. It will be absolutely fabulous.
This recipe proves that delicious food doesn’t have to be expensive. It is a great example of budget recipes at their best! Low cost, healthy and delicious.
This hearty soup is perfect on a cool day. Serve it with a simple salad and some whole grain bread for an easy weekday dinner.
Cheese and Potato 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
Variations:
- Here is my favorite way to serve this cheese potato soup. Top it with shreds of even more cheese and crispy pieces of bacon (as shown in the image). That’s my idea of soup heaven.
- If you want to make it vegetarian, substitute vegetable broth for the chicken or beef stock.
- For more vegetables, add 2 grated carrots to the pot when you add the potatoes.
- Here is a serving suggestion: Thinly slice French or Italian bread pieces and toast. Top the toast with more cheese and broil until it is bubbly. Put a piece of cheesy toast on the individual bowls of soup when you serve them.
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