Potato Cheddar Soup
Kevin and I eat very healthily most days of the week. Every now and then though we like to have a “cheat day.” Most of these cheat days involve desserts and a higher calorie meal. We both workout daily — we’re entitled to enjoying some calorie rich food every now and then.
Cheat days are the perfect time to make my cheddar potato soup. I love to make a recipe that I created years ago and have it always turn out perfectly, time after time, year after year.
This is a very simple soup and the flavor depth is great. If you’re like me, good mashed potatoes are the best thing ever! This is really a soup version of mashed potatoes.
My cheddar potato soup makes for a great entertaining meal, as well because everyone can add their own toppings and adjust the flavors to their own taste. Since it’s a one-pot meal, it makes clean up a snap.
- 12 medium size Yukon Gold potatoes, peeled and diced (about 4.5 pounds)
- 1 quart vegetarian broth
- 1 onion, diced
- 5 cloves garlic, minced
- 1/2 stick of unsalted butter
- 3 teaspoons salt (sounds like a lot but the potatoes absorb a lot of salt)
- 2 teaspoons pepper
- 1 cup 2 percent milk
- 1 1/2 cups shredded cheddar cheese
- sour cream and diced scallions for garnish (to taste)
- Start by adding the butter into a big soup pot over medium heat. Add the onion and garlic; sauté until slightly translucent.
- Place the remaining ingredients (from potatoes to pepper) in to a big soup pot and bring to a boil. Cover and reduce to a simmer and simmer for 45 minutes until the potatoes and onion are tender.
- Remove lid and with a potato masher mash the mixture, until creamy (you don’t want the mixture to become a puree). Stir in cheese and milk; heat through, don’t boil. Season to taste with salt and pepper.
- Some idea for add ins: diced, cooked bacon, sour cream, scallions, more cheddar.
