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Creamy Cheesy Potato Soup

Posted November 17, 2015 in cheesy potato soup, potato soup, recipe, soups and stews

This was my daughter's favorite soup growing up, requested more often than mac n cheese! It's the first one emptied out at soup fundraisers, too. I make mine with skins on potatoes, and prefer Yukon Golds but you can use any potato, skinned or unskinned.

Serves 4-6

Chop up 1 1/2 cups onions and mince 1 large garlic clove. In a dutch oven or large soup pot, melt 2 T butter and saute the onions and garlic until translucent. Meanwhile, chop 2 large potatoes, skins on, and 1 large carrot, skin on. Add to the pot and saute 10 min longer. Add 3 C vegetable stock and 1 t dried dill. Simmer until the potatoes are tender.

With an immersion blender, or food processor in batches, puree the veggies, adding 4 oz cream cheese and 1 C milk. Season to taste with salt and pepper. Gently reheat, then stir in 1 c grated sharp cheddar cheese.

Be sure to make enough so everyone can have seconds, especially adults, who sometimes think potato soup should be a watery pale broth with bland vegetable chunks, and forget that it is divine when creamy and cheesy!


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