Rachel's Potato Soup

Submitted by Chef #1800363337

"A coworker shared a cup of his wife's potato soup with me and I had to have the recipe. Thought others would enjoy this as well."

 

• Ready In: 45mins
• Ingredients: 9
• Yields: 1 cup
• Serves: 8

ingredients

• 29.58 ml butter (melted)
• 14.79-29.58 ml instant minced onion
• 2 (793.78 g) can chicken broth
• 591.47-709.77 ml potatoes, peeled and diced (I have used up to 5 cups)
• 236.59 ml heavy cream or 236.59 ml half-and-half cream
• 354.88-414.03 ml shredded cheddar cheese (mild or sharp)
• 1.23 ml ground black pepper (your choice) or 1.23 ml cayenne pepper (your choice)
• 1.23 ml salt
• 1.23 ml garlic powder (optional)

directions

1. 1. In a large saucepan over medium heat, melt butter.
2. 2. Saute onion in butter until softened.
3. 3. Stir in potatoes and broth and bring to a boil.
4. 4. Cover, reduce heat, and simmer 15-20 min.s or until potatoes are tender.
5. 5. Puree potato mixture in blender or food processor. (If you like pieces of potato in soup, remove 1/3 or more of the potatoes before this step and break into small pieces with a fork.).
6. 6. Return to pot over medium heat.
7. 7. Stir in cream, cheese, pepper, and salt.
8. 8. Bring to a low boil and cook, stirring until thickened (about 5 minutes).