There are so many ways and variations to make this potato soup. I haven’t met anyone who doesn’t love a good Cheese Potato Soup recipe. Simple ingredients include potatoes, mushrooms, cream cheese wedges, onion, carrots, garlic, and smoked chicken. Pure comfort food, easy and delicious Cheese Potato Soup recipe that can be made in just one pot! Loaded with smoked chicken, mushrooms and creamy potato goodness, this is a favorite comfort food in my household. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.Creamy comfort in a bowl with tender potatoes, cream cheese wedges, and so much flavour! Easy Cheese Potato Soup is ready in 30 minutes, and makes a great lunch. Be sure to comment and leave a review on the blog so I can see what you think. Please let me know if you try this recipe. Classic Wedge Salad with Blue Cheese Dressing.If you don’t want to use the bacon grease in the soup, butter works fine too.Test the soup as you go and add as needed. You can make this soup even creamier by adding extra cheese and sour cream.You will have just enough chicken broth to cook the potatoes.Chop your potatoes pretty small (see photos) so that the soup cooks a little quicker.I recommend adding portions to individual meal prep containers or soup mugs so heating up is super quick. STORE leftovers in the refrigerator for up to four days. Or bread – try some Chewy French Bread or Jalapeño Cheddar Sourdough Bread!.I don’t recommend blending all of the soup so you can keep the soup chunky. If you want to make this EXTRA creamy, use an immersion blender or a regular blender to puree a portion of the soup. Potatoes need a decent amount of salt for flavor. Reserve some bacon and add the remaining to the large saucepan and stir.Ĭheck seasonings. Test the soup, and add more salt and pepper if needed. Stir well and cook for another 5-6 minutes, or until everything is melted and hot. Once the potatoes are soft, add the milk, heavy cream, sour cream and shredded cheese. Cook until the potatoes are tender, about 15-20 minutes, or until the potatoes are fork tender. After about five minutes, add the potato chunks and a little more salt and pepper. Then add the garlic and stir for another 30 seconds or so.Īdd the roux. Add flour to the veggies and stir for a minute or so to absorb.Īdd broth. Next add the chicken broth and bring mixture to a boil, stirring to thicken. Season with salt and pepper, and cook over medium-high until softened, stirring frequently, about 5 minutes. Add the carrots, celery, and onion to the pot with the bacon fat. Remove the bacon (place on a plate lined with paper towels) and leave about four tablespoons in the pot (or use butter in its place).Ĭook the veggies. Sauté the bacon in a large soup pot (or dutch oven) over medium-high heat until crispy. Chop the potatoes into relatively small chunks.Ĭook the bacon. Prep the veggies. Start by dicing the carrots, celery, onion, and garlic. Toppings: additional bacon and cheese, and green onions (plus saltines if so desired).Other: chicken broth, milk, heavy cream, and sour cream.
#CHESSY POTATO SOUP CREAM CHEESE PLUS#
The Roux: fats (in this case, bacon fat and/or butter) plus flour.Veggies: russet potatoes, yellow onion, carrots, celery, and garlic.To make this soup, you will need the following simple ingredients: Cheaper and it melts WAY better too.Īlright, let’s talk about your grocery list. I recommend buying a large chunk of cheese and shredding it yourself. INEXPENSIVE – Potatoes are a cheap ingredient to cook with.A big bowl of chunky soup and a chunk of bread is all I really need on chilly nights. CREAMY AND FILLING – The roux helps to make this soup creamy and the combo of ingredients is filling.Nothing hard to find in this basic recipe.
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