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. (Check out my vegan butternut squash soup for another of his favorites.)
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.
- 1/3 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
- 1/3 cup plus 2 tablespoons shredded cheddar cheese, divided
- 1/2 tsp Kosher salt
- 1/4 tsp cracked black pepper
- 1/2 cup Sour Cream
- 1/2 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