I love cold weather–it gives me an excuse to make soup at least once a week! This soup is probably not what you would consider traditional potato cheese soup. That was the original intention, but Jeff always seems to find a way to add other ingredients when I’m not looking. I definitely have to watch his butter usage too! But despite a few changes, the soup is still pretty close to the original intention and definitely tasty.
It might make a good after Thanksgiving meal to use up any extra potatoes!
Potato Cheese Soup Recipe
1.5 pounds small potatoes (about 5), peeled and chopped
1 large onion, chopped
1 large carrot, chopped
1 container (about 20oz) low sodium chicken broth
1 cup medium cheddar cheese, packed
1 cup low fat milk
1/2 cup parsley, chopped
2 tablespoons spicy dijon mustard or whole grain mustard
Salt, to taste
Pepper, to taste
Saute onion and carrot in olive oil over medium heat until onions are translucent. Add parsley.
Note: We sauteed the veggies in our Le Creuset pot and then just continued to add the other ingredients and do the following steps in the same pan. Alternatively, you could saute the veggies in a frying pan and then continue the following steps in a soup pan.
Add potatoes, broth, salt, and pepper, and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until potatoes are soft.
Using an emulsion blender (or transfer to a regular blender or food processor), blend soup until mostly smooth, leaving a few chunks as to your own preference.
Stir in milk and cheese. Continue to cook over medium heat until soup reaches desired thickness (You can always add a roux if you would like it a bit thicker).
Serve immediately, and enjoy!