This easy to make soup is simply delicious. I added some fresh thyme in the last 5 minutes of cooking the vegetables. The roux w/ cheese is creamy but not heavy. Great recipe!
Potato Soup
This is a flavorful and creamy soup with just the right amount of cheese.
Credit: Christopher Hirsheimer
SERVES 6 – 8
This is a flavorful and creamy soup with just the right amount of cheese.
4 russet potatoes, peeled and diced
1 carrot, peeled and sliced
1 yellow onion, peeled and chopped
6 cups Chicken Stock
8 tbsp. butter
1⁄4 cup flour
2 cups hot milk
2 cups grated sharp cheddar cheese
Salt and freshly ground black pepper
1. Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat. Reduce heat to low, and simmer until vegetables are soft, about 45 minutes.
2.Melt butter in a large, heavy saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon, for 2 minutes. Stir in hot milk, 1⁄2 cup at a time, and cook until smooth and slightly thickened, about 3 minutes. Add cheese. Stir milk mixture into soup. Season to taste with salt and pepper.
Ratings & Reviews (9)
Nice easy soup for a cold weeknight dinner. Cooked the veggies in the pressure cooker to save time--15 minutes to perfect tenderness. Added a bunch of chopped kale to the potatoes, carrots and onion in chicken broth. Tasted great, added nutrients. Hearty and filling. Cheeze sauce was great using Cabot's extra sharp reserve. Mmmm... will definitely repeat.
I made this soup the other night for supper. It was so delicious that my family went crazy. It didn't hurt that it was about 3 degrees outside and the kids had just come in from the snow pile. We do a lot of cooking, so this wasn't meant to be particularly special. I followed Wendy's advice and added some thyme. All of the ingredients were already in the house. Also, I made fresh bread and we ate it, but no one cared, compared to the soup. Seriously, my husband talked about it for the rest of the evening.
so so yummy! i think there is no need to peel the potatoes - more nutritious and less work!
I just finished serving this soup to my husband, and we were both very happy with it. It gets the honor of being printed and stored in my cookbook binder! I took stelbo and mariclare's advice and kept the potato peel on; added chopped kale. I'll add even more kale next time! I sprinkled a bit more shredded cheddar on top of the soup after spooning it into the bowls, just for decoration. Served with crusty bread for dipping, this was wonderful!
I made this soup last night. So easy and SO DELICIOUS! Added an extra carrot and 2 celery stalks. Also added thyme before adding the cheese/milk mixture. I'm eating it for lunch today and I am pretty excited about that!
Pretty good. Thinner than I was expecting - maybe next time I would mash some of the potatoes a bit rather than leaving them all chunky. I would also add garlic and some kind of herbs to increase flavor. Be sure to be generous with the salt!
After my first review I've made this many, many times and everyone loves it. I'd gone from recipe to recipe trying to find the perfect potato soup, and since making this one, I've never tried another. You could add more carrots, add some celery, maybe some thyme, but honestly, it's perfect in its simplicity - pure comfort food. Try it!
Honestly, perfect as is. Dinner party quality, especially for any central European guests!
Potato Soup
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