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:
covered percent of daily need
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