This hearty potato and cheddar soup is a perfect choice for cool fall evenings. Be sure to use a good quality cheese. It is important for the dish’s full bodied flavor. This soup is one of my favorite one pot meals.
I like chunks of potato in my soup. For a creamier soup, puree the mixture before serving.
This soup makes a good meal starter, but it is also the perfect choice for a light lunch or dinner when you team it with a salad and crusty bread.
One of the best things about the soup is how easy it is to do. You can put it together very quickly on a busy week night when you are pressed for time. Garnish it with some crumbled bacon and a dollop of sour cream and your family will love it!
My husband just loved the flavor of the soup. I was amazed at how filling it is. Normally, if we have just soup for dinner we have two bowls of it. It was all I could do to finish it. The recipe says it serves 4 but my feeling after having it is that 6 would be satisfied with it.
- ⅓ cup all-purpose flour
- 3 cups skim milk
- 2 tbsp heavy cream
- 2 large potatoes, cut into bite sized pieces and cooked (1-1/2 pounds)
- 1 small onion chopped
- ⅓ cup plus 2 tablespoons shredded cheddar cheese, divided
- ½ tsp Kosher salt
- ¼ tsp cracked black pepper
- ½ cup Sour Cream
- ½ cup thinly sliced green onions, divided (I'm lucky to still have some in my garden, although they are going quickly now.)
- Crumbled cooked bacon, to garnish
- In a large saucepan, whisk together the flour and milk until smooth. Bring to a boil; then cook, stirring often, for 2 minutes or until thickened. Stir in the heavy cream, chopped, cooked potatoes, ⅓ cup of the cheese, salt and pepper. Cook over medium heat for 2-3 minutes or until the cheese has melted.
- Remove from the heat. Stir in the sour cream and ¼ cup of the spring onions until well blended. Cover and cook over a medium heat for 10-12 minutes or until heated through (be careful not to boil, or the milk could curdle). Garnish with remaining cheese, onions and bacon.