Sunday, December 23, 2012

Easy Cheesy Potato Soup {recipe #83}

It hasn't really been very cold here in Kansas so far this winter, so the day I made this.. it was about 60 degrees.. but it was still delicious and would be even better on a chilly day!

For those of you I told there wasn't any milk in this recipe.. I don't know what to say.. I'm crazy. But the fact that it is largely broth based rather than cream based is still an improvement.. even if there is an entire bag of shredded cheese in it.. :) 

Cheesy Potato Soup

Borrowed, Adapted and Enjoyed from Farm Chicks in the Kitchen

Serves 6+

4 T. butter
1 cup diced carrots
4 cups chicken broth or veggie broth {low sodium!} 
5 cups of peeled, cubed and diced russet potatoes
1 Tsp. dried basil
freshly ground black pepper & sea salt
1/4 cup flour
1 1/2 cups milk {we used skim and it was just fine! it has so much cheese in it that it is plenty rich!}
8 oz sharp cheddar cheese, shredded (2 cups) = 1 bag

1) melt 1 T. the butter in a large stockpot or dutch oven, and add the carrots to saute until softened {about 4 minutes}. Add the broth, potatoes, basil, salt and pepper. Bring to a boil; lower the heat and simmer until the potatoes are tender, {about 20 minutes}.
2) meanwhile, melt the remaining 3 T. butter in a small saucepan. Stir in the flour and cook for 1 minute. slowly whisk in the milk and cook until slightly thickened - 2 minutes. Add the cheese and stir until melted and thoroughly combined. Pour the sauce into the soup gradually and stir until blended completely. 

Serve with a Spinach Salad and ciabatta rolls.


And good news! It reaheats wonderfully! Kyle said its even better reheated! :)

What is your favorite winter soup recipe?

All for now,


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