Cheddar Potato Soup

Cheddar Potato Soup is a soup that serves 6. One serving contains 319 calories, 13g of protein, and 14g of fat. For $1.1 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A mixture of bay leaf, chicken stock, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 678 people found this recipe to be yummy and satisfying. It is brought to you by The Happy House Wife. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is solid. Cheddar-Potato Soup, Cheddar Potato Soup, and Cheddar Potato Soup are very similar to this recipe.

Servings: 6

 

Ingredients:

1 bay leaf

2 Tablespoons butter

½ cup shredded carrots

2 celery stalks, chopped fine

3 cups chicken stock

3 garlic cloves, minced

½ teaspoon course kosher salt

2 cups 2% milk

½ teaspoon cracked black pepper

½ large red onion, chopped fine

2 pounds of red potatoes, skins may be left on, chopped into bite sized pieces

1 cup shredded sharp cheddar cheese

Equipment:

pot

food processor

potato masher

Cooking instruction summary:

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).

 

Step by step:


1. In a large soup pot, melt the butter over medium-low heat.

2. Saute the celery, onion, carrots, and garlic until softened, about 2 minutes.

3. 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.

4. Remove bay leaf.Using a potato masher, smash the potatoes in the pot. You could also puree half the soup in a food processor.

5. Add the cheese and stir until melted.Top with crumbled bacon when serving (optional).


Nutrition Information:

Quickview
318k Calories
13g Protein
14g Total Fat
34g Carbs
9% Health Score
Limit These
Calories
318k
16%

Fat
14g
22%

  Saturated Fat
8g
52%

Carbohydrates
34g
12%

  Sugar
8g
10%

Cholesterol
41mg
14%

Sodium
586mg
26%

Get Enough Of These
Protein
13g
27%

Vitamin A
2241IU
45%

Phosphorus
299mg
30%

Potassium
1000mg
29%

Calcium
257mg
26%

Vitamin B2
0.37mg
22%

Vitamin B6
0.42mg
21%

Vitamin B3
3mg
19%

Vitamin C
15mg
18%

Copper
0.31mg
15%

Vitamin B1
0.22mg
15%

Manganese
0.3mg
15%

Magnesium
54mg
14%

Selenium
9µg
13%

Fiber
3g
13%

Folate
45µg
11%

Zinc
1mg
11%

Iron
1mg
9%

Vitamin B12
0.53µg
9%

Vitamin B5
0.86mg
9%

Vitamin D
1µg
8%

Vitamin K
7µg
7%

Vitamin E
0.35mg
2%

covered percent of daily need
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Related Videos:

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Potato, Broccoli, and Cheddar Soup - Everyday Food with Sarah Carey

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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