Creamy Potato Cheese soup

8 potatoes, peeled and sliced

4 cups chicken stock, plus more if needed

2 large cloves garlic

1 t. onion powder

2 cups shredded sharp cheddar cheese, or a mixture of sharp cheddar and smoked gouda

1/2 cup chopped fresh chives or a few tablespoons dried chives

Salt and freshly ground black pepper

2 cups heavy cream or 1/2 and 1/2

Sour Cream (if desired)

1/2 cup crumbled sharp cheddar cheese (for garnish)

Place the potatoes and 3 cups stock in small stockpot. The stock should just cover the potatoes, if it doesn’t, add a little water. Cover and simmer until potatoes are just tender.

Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid. Add the garlic and onion powder. Blend until creamy.

Return the potato puree to the pot and stir in the shredded cheese, remaining chicken stock and the chives, bring to simmer. Add water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you.  Stir in the cream and heat through. Season with salt and freshly ground black pepper.

Ladle into bowls, garnish with a dollop of sour cream and the crumbled cheese.

Adapted from Slow Cooker cookbook. Original recipe calls for placing the cut potatoes in slow cooker, covering with chicken stock and cooking on high 2 hours. Follow instructions above for pureeing potatoes and then return to crock pot, add remaining ingredients and cook on high another 30-45 minutes to heat through.

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Creamy Potato Cheese soup
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