The following post is from contributing writer Kristia.
Are you looking for quick mid-week meal? Well, look no further. Cheddar Potato Soup is hearty, tasty, and takes about 30 minutes to prepare. Serve with a garden salad and your favorite bread, and dinner is complete.
Cheddar Potato Soup
Ingredients
- 2 Tablespoons butter
- 2 celery stalks chopped fine
- ½ large red onion chopped fine
- ½ cup shredded carrots
- 3 garlic cloves minced
- 2 pounds of red potatoes skins may be left on, chopped into bite sized pieces
- 3 cups chicken stock
- 1 bay leaf
- ½ teaspoon course kosher salt
- ½ teaspoon cracked black pepper
- 2 cups 2% milk
- 1 cup shredded sharp cheddar cheese
- Crumbled cooked bacon optional
Instructions
- In a large soup pot, melt the butter over medium-low heat. Saute the celery, onion, carrots, and garlic until softened, about 2 minutes.
- Add potatoes, stock, bay leaf, salt, and pepper.
- Slowly add the milk, stirring the entire time you are pouring in the pot.
- Continue to stir as you bring the soup to a boil.
- Reduce heat, cover, and simmer for about 10 minutes or until the potatoes are soft.
- Remove bay leaf.
- Using a potato masher, smash the potatoes in the pot. You could also puree half the soup in a food processor.
- Add the cheese and stir until melted.
- Top with crumbled bacon when serving (optional).
Amy Young says
I made this soup last night and it was unbelievably good! My picky kids even loved it! I wanted to ask though if it can be frozen. I would love to make a huge batch and freeze it.
Kellie says
Thanks for sharing! I love all the veggies in it, and my kids gobbled it down.
Amy, I haven’t tried freezing this recipe, but I have frozen potato soup before, and I thought the texture was a little yuck.
Kate says
Awesome soup! Pinned it so I can make it again! I added a can of corn at the end too! Yum.
Blessed Mama says
This is on my stovetop right now 🙂