So you’ve made bone broth. Now what? This. This is what.
Potato Cheese Soup
- 2 quarts chicken stock or broth
- 1 medium onion, diced
- 10 medium potatoes, cubed
- 1 cup milk
- 1/2 cup sour cream
- 1 1/2 cups shredded cheese
- 2 tsp thyme
- salt and pepper
- Add stock, onion, and potatoes to a 6-qt stock pot. Boil on med-low heat until the potatoes are fork-tender.
- Remove pot from the heat and puree with an immersion blender.
- Return pot to low heat; add dairy products and spices.
- Continue to heat, stirring frequently until the ingredients are fully incorporated and cheese is melted. (Add more milk to thin if desired.)
- Ladle into bowls and enjoy!
Tip: Bacon bits (or “chicken bacon”), green onion, and hot sauce are our favorite toppings for this soup!
Ryan has fond childhood memories of sharing this meal with visiting preachers who would join his family for dinner during a gospel meeting week. We’ve often continued the tradition in our own family as dietary restrictions permitted.
Everyone, family or stranger, adult or kid, enjoys the comfort this soup brings on a chilly spring or fall evening…you just might not want to share that you used foot stock until after everyone has tasted it (just in case). 😉
After the stock is made, things come together pretty quickly. We don’t have time to do complicated around here. Just clean/peel and chop those babies, and throw them in a pot.
The potatoes will blend easily after they become fork-tender.
What is “fork-tender”? It’s when you can easily pick up a cube with a fork:
Please, please, please, DO NOT go any further WITHOUT taking your pot off the heat!
If you continue to allow the mixture to boil as you blend, you will get burned. (Ask me how I know.)
…
Have you taken your pot off the burner yet?
Ok. Now, you can blend it.
After the potatoes are smooth, add in everything else (including extra milk if you prefer a thinner texture). Then it’s ready to enjoy with the company of your choice.
A few additional notes:
- Instead of cutting up the potatoes, sometimes I’ll bake them first. Then I scoop the potato into the soup pot and freeze the skins until I’m ready to make potato skins. (This is the kids’ preference.)
- You can easily omit the dairy product if you have dietary restrictions. Just use more stock, your favorite savory milk substitute, or even a splash of water to thin.
- This recipe is also very easily multiplied! We typically use 1-2 medium potatoes per person and enough stock to cover them while they’re cooking.
- If you’re not feeding a crowd, make more for later! We often freeze leftovers in jars to reheat on cold, full-of-outside-chores evenings.
Reviews
Creamy potato soup
It was delicious an alot of chicken flavor