Cheesy Potato Soup Recipe (Potato Chowder) The Cookie Rookie® from www.thecookierookie.com
Description
Cheesy potato soup is a delicious and hearty soup that is perfect for cold winter days. This soup is made with potatoes, cheese, and other vegetables, and is seasoned with herbs and spices to give it a rich and savory flavor. The soup is creamy and comforting, and is sure to warm you up on a chilly day.
Prep Time
The prep time for this recipe is approximately 15 minutes.
Cook Time
The cook time for this recipe is approximately 45 minutes.
Ingredients
- 6 cups peeled and diced potatoes - 1 cup diced onion - 1 cup diced celery - 1 cup diced carrots - 4 cloves garlic, minced - 6 cups chicken or vegetable broth - 2 cups shredded cheddar cheese - 1 cup heavy cream - 1 tsp dried thyme - 1 tsp dried rosemary - Salt and pepper to taste
Equipment
- Large soup pot - Cutting board - Chef's knife - Wooden spoon - Immersion blender (optional)
Method
1. In a large soup pot, sauté the onions, celery, and carrots until the onions are translucent. 2. Add the minced garlic and sauté for an additional minute. 3. Add the diced potatoes, broth, thyme, and rosemary to the pot. 4. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender. 5. Remove the pot from the heat and use an immersion blender to puree the soup until it is smooth and creamy. (You can also use a blender or food processor to puree the soup in batches.) 6. Return the soup to the stove and stir in the shredded cheddar cheese and heavy cream. 7. Heat the soup until the cheese is melted and the cream is warmed through. 8. Season with salt and pepper to taste. 9. Serve the soup hot, garnished with additional shredded cheese and fresh herbs if desired.
Notes
- If you don't have an immersion blender, you can use a blender or food processor to puree the soup in batches. - If you prefer a thinner soup, you can add additional broth or cream to achieve the desired consistency. - This recipe can be made vegetarian by using vegetable broth instead of chicken broth.
- For a creamier soup, you can add more heavy cream or even use half-and-half instead. - If you like a bit of spice, you can add a pinch of cayenne pepper or red pepper flakes to the soup. - This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
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