Creamy, Cheesy Potato Soup
photo by Brenda.
- Ready In:
- 3 -4 medium red potatoes, scrubbed and diced into 1 inch cubes
- 3 cups water
- 1 small onion, diced fine (or 2 tsp granulated onion)
- 4 tablespoons butter
- 4 tablespoons flour
- 1⁄2 teaspoon red pepper flakes (to taste)
- salt & pepper (to taste)
- 2 cups milk
- 1 cup heavy cream
- 1⁄2 teaspoon sugar
- 1 cup shredded cheddar cheese
- 1 cup chicken broth
- 4 -5 slices bacon, crumbled (or 1 cup of diced leftover ham)
- Bring water to a boil in a medium saucepan.
- Add potato cubes and stir to make sure they are just covered with water.
- Cook potatoes until fork tender, maybe 10 minutes.
- Drain potatoes and set aside.
- In a large pot melt butter over medium heat and stir in onion. If using real onion cook until just translucent.
- Stir in the flour and cook stirring constantly for at least a minute to get rid of the raw flour taste. (If you've never worked with roux it will look like a really thick paste at this point. That's great- keep stirring :) ).
- Add red pepper flakes and salt & pepper.
- Slowly add the 1 cup of broth stirring as you pour it into the roux. Stir until smooth.
- Start adding the milk and cream and stir until smooth.
- Bring the mixture up to a low simmer stirring constantly. Simmer 2-3 minutes.
- Add the sugar and the shredded cheese.
- Stir until cheese is melted.
- Stir in Bacon or Ham and potatoes and cook for 1 minute to heat potatoes thru.
Questions & Replies
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Interesting, your comment in the intro about Wisconsin's 2 seasons! Up in northeastern Montana,my granddad used to say, "Certainly we have seasons! There's winter & there's July!" But, on to this great tasting soup of yours ~ I followed the recipe right on down & we were absolutely pleased with the results! Very much a lip-smackin' comfort food! And, it's now in my short list of soups that I'll be making regularly! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
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