Is there anything more comforting that a big bowl of creamy hot homemade soup? I, personally, cannot think of anything. A steaming bowl of Potato Cheese Soup warms your belly and your soul on a blustery winter day. And when it is this easy to make, well that just makes it all the better.
When it comes to making soup, a lot of the success is in the methods and techniques involved. By microplaning the veggies you get the full flavor while making a smooth and creamy soup. It also helps to thicken the broth, so you can minimize the add of other thickening agents.
Substitutes and Variations:
I used bacon (and they bacon grease) to flavor and add protien. You can use ham instead the bacon but you will need to add more butter to the pan to make up the difference in fat content. You can also swap out the cheese type to make for different flavor profile.
Suggestions for Sides:
Whenever I make soup I usually also make either a small sandwich (a BLT is good with this one) or a small salad (a classic garden salad).
Tools that may make this recipe easier:
If you do not have a microplane in your kitchen drawer – I really suggest that you get yourself one! It can be used in so many ways to add those professional touches to your dishes.
Now Let’s Get Cookin’!
Potato Cheese Soup Recipe
Ingredients
- 5 lb Yukon Gold Potatoes peeled
- ½ lb Bacon chopped
- 4 tbsp Butter
- 2 Large Carrots microplaned
- 3 stalks Celery small diced
- ½ White Onion minced
- 2 cups Chicken Broth
- 2 cups Milk preferably Whole Milk
- ¼ cup Cornstarch
- 2 tsp Granulated Garlic
- 1 tsp Celery Salt
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1 tbsp Dried Chives
- 1 tbsp Dried Parsley
- 3 cups Cheddar Cheese shredded
- 1 cup Heavy Cream
Instructions
- Microplane two of the peeled potatoes. Cut the rest into half inch cubes.
- In a large stock pot over medium-high heat, cry bacon pieces until crispy. Remove from pan and leave all grease in pan. Reduce heat to medium and add butter.
- Once butter is melted add celery, carrots, onion and microplaned potatoes. Saute for three minutes before adding milk.
- In a cup combine chicken broth, cornstarch, and remaining seasonings. Then add to pot. Continue to simmer for 25 minutes, stirring occasionally to prevent scorching the bottom.
- Add cheese to soup. Once fully incorporated add the heavy cream and bacon pieces. Let cook another five minutes before removing from heat. Let rest 5 minutes before serving.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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That looks delicious!
Wow that sounds an amazing soup for Winter.
Visiting from Laurie’s linky today.
You’re most welcome to join me in a cuppa at Tea With Jennifer