Creamy Potato Cheese Soup

D.I.V.I.N.E.

There are no words that describe this Halloween Evening soup any better. Of course you can serve it anytime, but it’s a real easy way to get those excited Trick or Treaters to sit still for a moment and eat. It will be nice to know that they have warmed up their tummies with something fabulous before the sugar frenzy begins.

We served this to Kathy, a close family friend on just such an evening–years ago, only in a toasted bread bowl that looked like a pumpkin. Apparently, this cheesy little thing was filed away in her memory under “too fabulous to forget,” because she asked us to make it again and share the recipe. I’m thinking her baby girls will have a new soup tradition this very Halloween.

For you, Kathy—

Creamy Potato Cheese Soup

Ingredients:

4 lbs. potatoes, peeled and cut up

8 cups water

1 cup chopped carrots

2 Tbsp. dried, minced onion

2 Tbsp. chicken bouillon granules

dash of pepper

3 cups cheddar cheese, grated or cubed

Directions:

In a large saucepan, place potatoes, water, carrot, bouillon and pepper.  Over medium-high heat bring to a boil and reduce heat to low. Cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender. Cover and blend until smooth. Return mixture to sauce pan. Add cheese. Cook and stir over medium heat until cheese melts.  Serve with croutons or crackers and garnish with cheese and a dollop of sour cream.

Just think, after dad takes the kids out for the candy harvest–you can have the rest of the pan all to yourself. You may just be unable to fight the urge to send me a million dollars.

Resistance is futile.

:]

PS–Kathy–Your prize is on it’s way.

5.0 from 3 reviews
Creamy Potato Cheese Soup
 
Ingredients
  • 4 lbs. potatoes, peeled and cut up
  • 8 cups water
  • 1 cup chopped carrots
  • 2 Tbsp. dried, minced onion
  • 2 Tbsp. chicken bouillon granules
  • dash of pepper
  • 3 cups cheddar cheese, grated or cubed
Instructions
  1. In a large saucepan, place potatoes, water, carrot, bouillon and pepper.
  2. Over medium-high heat bring to a boil and reduce heat to low.
  3. Cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender.
  4. Cover and blend until smooth.
  5. Return mixture to sauce pan.
  6. Add cheese.
  7. Cook and stir over medium heat until cheese melts.
  8. Serve with croutons or crackers and garnish with cheese and a dollop of sour cream.

17 Replies to “Creamy Potato Cheese Soup”

  1. This looks AMAZING!!! I love the reciepes on here and this one is no exception! Can’t wait to make it! ps. thanks for your sweet comment on our blog!

  2. Ohhh… I’m sooo glad that Kathy asked for the recipe, because we ALL got to enjoy it! *:D* We’ll have to make it again though… and eat it in bread bowl again!!! yUUUm! Thanks for being such a great Mom! Love ya!

  3. Haven’t tried it, don’t have a million dollars, but totally going to make this soup. I love to make soups and even more—I love recipes that call for ingredients that I regularly keep on hand at my house, then it is easy to make this soup whenever I want and not have to run to the store. Hooray!

  4. I am making this soup right now. It will warm us up before heading out trick-or-treating. It is torture just waiting for it to cook. The smells are intoxicating! YUM!

  5. Thank you! I’m cooking it as we speak! Yay for late dinner… 🙂 I’ll let you know how it goes. Smells wonderful that much we can say.

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