Potato Cheese Soup

Potato Cheese SoupI think potatoes and cheese should have babies together.  It would make my life a lot easier.  Can you just imagine buying potatoes infused with cheese already?  I, for one, would love that!  I think I would still add more cheesy goodness to my dishes, though, so maybe it’s just as well.

You know that moment at the restaurant when they ask you if you want soup or salad?  My answer is usually “salad”–UNLESS one of the choices is Potato Cheese Soup.  I can’t resist it and I wouldn’t even try.  It’s a happy day when my daughter-in-law has this on the dinner menu at their house.  If I know about it, I will make a special effort to be there.  Yum!  It has been raining for two days straight here in Southern California, and this soup is definitely one of MY Rainy Day Cravings.  I hope it’s one of yours, too.

Potato Cheese Soup
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 cups diced potatoes, peeled or unpeeled
  • enough water to cover potatoes
  • ½ cup butter (1 stick)
  • ½ cup finely diced onions
  • ½ cup diced carrots
  • ¼ cup flour
  • 4 cups warm water
  • ¼ cup chicken bouillon or 2 bouillon cubes
  • 1 cup potato flakes
  • 4 cups milk
  • 2-3 cups grated cheddar cheese
  • 1 tablespoon dried parsley flakes
  • salt to taste
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder
Instructions
  1. In a sauce pot, cover diced potatoes with water and simmer until tender, about 20 minutes. Drain, reserving the water. Mash the potatoes coarsely, if desired.
  2. In a dutch oven or large kettle over medium heat, saute onions and carrots in melted butter until tender, about 10 minutes. Add flour to butter and onion mixture and cook for 4 to 5 minutes, stirring constantly, until flour is cooked through.
  3. Measure reserved potato water and add enough warm water to make 4 cups, Add the chicken bouillon to the warm water and stir until dissolved. Add the water, potato flakes and the seasonings to the onion mixtue in the pot. Stir until thoroughly blended and no lumps remain. Add milk, stirring until thoroughly blended and slightly thickened.
  4. Reduce heat and simmer for 15 minutes, adding grated cheese one cup at a time, allowing it to melt after each addition. Add 2-3 cups, depending on how cheesy you like it.
  5. Add the cooked, potatoes and the water they were boiled in and heat through.

Et cetera:  This can be made into a hearty meal by adding diced, cooked ham or bacon and a dollop of sour cream.  Don’t forget to hit the gym afterwards, though!