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Potato Cheese Soup

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This comforting Potato Cheese Soup is the ultimate hug in a bowl, featuring a rich, velvety base made from blended potatoes and sharp cheddar cheese. The earthy sweetness of the potatoes balances perfectly with the savory depth of chicken stock and the bright, fresh notes of dill and parsley. It&# 226;ÂÂs a hearty, satisfying meal that feels luxurious yet simple to prepare. Perfect for chilly evenings, this soup is ideal for family dinners or cozy nights in. The creamy texture coats every spoonful, delivering a warm, home-style flavor that brings everyone to the table. ItâÂÂs a classic comfort food thatâÂÂs both nourishing and deeply satisfying.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 921.8
Dietary: Gluten-free
Description
This comforting Potato Cheese Soup is the ultimate hug in a bowl, featuring a rich, velvety base made from blended potatoes and sharp cheddar cheese. The earthy sweetness of the potatoes balances perfectly with the savory depth of chicken stock and the bright, fresh notes of dill and parsley. It&# 226;ÂÂs a hearty, satisfying meal that feels luxurious yet simple to prepare. Perfect for chilly evenings, this soup is ideal for family dinners or cozy nights in. The creamy texture coats every spoonful, delivering a warm, home-style flavor that brings everyone to the table. ItâÂÂs a classic comfort food thatâÂÂs both nourishing and deeply satisfying.
Ingredients
  • 4 tablespoons Sweet butter 2 lg Potatoes, peeled & cubed
  • 2 cups Finely chopped yellow onions
  • 1 cups Chopped fresh dill
  • 6 Parsley Sprigs Salt & pepper to taste
  • 5 cups Chicken stock
Directions
  1. 1
    Melt butter in a large soup pot over medium-low heat.
  2. 2
    Add onions and carrots, cover, and cook gently until tender and lightly colored, about 25 minutes.
  3. 3
    Stir in parsley, chicken stock, and potatoes, then bring to a boil.
  4. 4
    Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes.
  5. 5
    Add chopped dill, remove from heat, and let stand covered for 5 minutes.
  6. 6
    Strain soup, reserving liquid, and transfer solids to a food processor.
  7. 7
    Add 1 cup of reserved stock and process until smooth.
  8. 8
    Return puree to the pot and stir in enough reserved liquid to reach desired consistency.
  9. 9
    Set pot over low heat, season with salt and pepper, and gradually stir in grated cheddar cheese until melted.
  10. 10
    Serve immediately, garnished with croutons if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 921.8kcal
% Daily Value *
Total Fat 48.5g75%
Saturated Fat 17.5g88%
Cholesterol 299.2mg100%
Sodium 430.1mg18%
Total Carbohydrate 23.2g8%
Dietary Fiber 5.4g22%
Sugars 10.7g
Protein 83.5g167%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Note: The ingredient list mentions potatoes and onions but the directions mention carrots. Ensure you have carrots on hand if following the directions as written, or omit them if strictly using the listed ingredients.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock if the soup has thickened.

Tip: For a smoother texture, you can also use an immersion blender directly in the pot before adding the cheese.

Keywords: potato, cheese, soup, cheddar, creamy, comfort food, dill, parsley, chicken stock, onion, butter, warm, hearty, dinner, easy, vegetarian option, winter, homemade, blended, simmered
Read it online: https://www.chefs-mate.com/recipe/potato-cheese-soup-2/