This potato cheese soup is my go-to soup when someone in the family is sick. I know, I know, chicken soup is the original medicinal soup, but this soup is popular at our house for sore throats, wisdom teeth removal, and also just for everyday eating. It's quick and easy to make, and I almost always have all the ingredients on hand.
Add cream/milk and return pot to heat. Heat almost to a boil. Stir in cheese and heat thoroughly until cheese is melted. Serve at once. This soup also reheats well.
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| served with grilled chicken and stir-fried vegetables |
Potato Cheese Soup
2 tablespoons butter
1 large onion, minced
1 large clove garlic, minced
6 medium russet potatoes, diced
3 cups chicken broth
1/2 teaspoon dried thyme
1 cup cream
1/2 cup milk (you can vary the proportions of milk to cream –
even all milk)
2-3 cups shredded sharp cheddar cheese
Melt butter in large pot.
Add onion and garlic and cook until onion is soft. Add broth, potatoes and dried thyme. Bring to a boil and cook approximately 20
minutes or until potatoes are soft. Remove
pot from heat. If you have an immersion
blender, blend right in the pot, leaving some potato chunks. If not using an immersion blender, pour 2/3 –
3/4 of the soup into a blender and blend smooth. Then add soup back into pot.
Add cream/milk and return pot to heat. Heat almost to a boil. Stir in cheese and heat thoroughly until cheese is melted. Serve at once. This soup also reheats well.
Printable recipe
