Cheesy Potato Soup Recipe

Learn How to Prepare Delicious Cheesy Potato Soup!

If you are searching for a delicious, original cheesy potato soup recipe, look no further and grab your apron! Always a family favorite, cheesy potato soup is the perfect meal on a chilly autumn night or after building a snowman on a winter afternoon. Accompany this recipe with chunks of homemade bread, or grilled ham sandwiches for a complete meal that will get rave reviews! You can use a Crockpot for starting and finish up at the end of the day quickly and easily or you can get out your big soup pot and do the whole recipe that way! This recipe will serve about six people, so adjust it to suit your needs. If you are counting calories, note the alternate ingredients to keep the carbs and fats at bay!


Cheesy Potato Soup Recipe - Ingredients

6 medium potatoes, diced (Yukon or Russet work best)
2 stalks of fresh celery, finely chopped
1 medium sized sweet Maya or Vidalia onion, finely chopped
1 cup of thinly sliced baby carrots
2 Tablespoons fresh chopped parsley, dash of celery seed, dash of marjoram
(You can adjust any of the vegetables to suit your own taste)
2 cups of vegetable broth
2 cups of chicken broth (if you are vegan, use more vegetable broth)
2 cubes of chicken bouillon (substitute if vegan)
1 stick of real butter (use Smart Balance if you wish for calories/health control)
(You may also add a few sliced mushrooms if you wish or a bit of your favorite vegetable)
Coarse ground black pepper and sea salt to suit your taste
Dash of Worcestershire (again personal taste!)

Simmer all above ingredients together until potatoes are no longer in one piece or place in Crockpot on low for the day, until you return. Now you should have a nice soupy blend to which you will add heavy cream (or skim milk if counting calories) until you have a nice smooth soup. How much to add is really a matter of taste. For thickening use Wondra, which can be sprinkled in while soup is at a very low boil until you have the thickness you like best. Last, mix grated cheddar cheese to the level of “cheesiness” you prefer. Again, according to preference you may use sharp, medium or mild cheddar. You must refrigerate leftovers, but this soup reheats beautifully and will keep for 2 or 3 days in a covered Tupperware style container.

You may wish to add homemade croutons, a dollop of sour cream, a few chives or real bacon bits for a variation of "Loaded Baked Cheesy Potato Soup" that is delightful! This soup also makes a wonderful "base" to which you can add leftovers such as turkey, chicken, broccoli, ham, or your own imagination for a completely new spin on potato soup. This is a hearty soup, more suited for an entree than a pre meal appetizer, but do pair it with a tossed green salad or any kind of sandwich for a substantial lunch or light dinner. It also packs well in a thermos for a football game or lunch at work. One of the most versatile soups ever and an all time favorite, it is sure to please!

image sources:http://meals4moms-alynn.blogspot.de/2011/12/cheesy-potato-soup.html
http://www.cuisinerecipes.com
http://www.redgage.com/blogs/awingfield/winter-time-comfort-food-recipes-creamy-cheesy-potato-soup.html