Cheese and Potato Soup that is Out of this World
This cheese and potato soup recipe is creamy and smooth with true baked potato flavor. You can dress this up with a dollop of sour cream and chives or crumbled bacon, but I like it just as it is.
Great for this cold weather we’re having! Yum!
The flour serves to thicken the soup. I don’t like my soup real thick, so I usually use less. If you like a real thick soup, increase the amounts to 6 tablespoons or a little more. The important thing when adding flour is to cook it in the butter before adding the liquid. This will avoid that raw flour flavor that can result if the flour is not completely cooked.
It is important that the soup not boil once the cream is added. Boiling will cause the cream to separate. If this is a problem for you, wait to add the cream just before serving and only reheat.
Ingredients for Cheese and Potato Soup
6 Tablespoons butter
1 cup yellow onions, diced
4 Tablespoons all-purpose flour 6 cups hot chicken stock
4 cups baked potatoes, peeled and chopped
2 cups heavy cream
1/4 cup parsley, chopped
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1 1/2 teaspoons hot pepper sauce
1 1/2 teaspoons coarse black pepper 1 1/2 cup Cheddar cheese, grated
1/4 cup diced green onions (white part only)
Additional grated cheese and chopped parsley for garnish
1. Cook onions in butter over medium-high heat until transparent, about 3 minutes.
2. Add flour, stirring to prevent lumps. Cook 3 – 5 minutes until just golden brown.
3. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.
4. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes. Do not boil.
5. Add grated cheese. Heat until cheese melts and soup is smooth.
Garnish each serving as desired with grated cheese and chopped parsley. You can also use a dollop of sour cream and chives or crumbled bacon.
By Diane Watkins