Surprisingly Easy Potato Cheese Soup

We love soup and generally during winter I make a big pot for the whole week. Soup is easy to make, and can be a light meal in itself, or add salad or a sandwich, or use it as a first course. This potato cheese soup is incredibly tasty, but a snap to make with basic ingredients.

First,the potatoes. Any kind of potato will work, but baking (Idaho /russet) potatoes actually work well in potato soup because they will break down a little. Today I used a combination of yellow potatoes and baking russets.

Next, onion are sauteed until caramelized. This adds flavor. Same with cheese. I used some yellow cheddar cheese, but also some smoked Gouda and Grand Padano I had in the fridge. That small bit of smokey flavor adds more punch. A little spice mix of cumin and smoked paprika accentuates the smoky taste.

And lastly I start by cooking the potatoes in a mix of chicken stock and water, instead of all water, with some onion and garlic powder in the liquid. Stock adds more flavor still.

The key to thickening the soup is to whir up some of the potatoes. I use an immersion blender (so simple!) but if you only have an upright blender that works too. Only add a small amount of soup carefully to the blender jar at once, as the heat will make it expand when you turn it on (hold the top!). I like to leave some of the potato pieces whole for texture, but feel free to totally puree the soup if you prefer it that way.

Serve it with some good crusty bread, and salad or with sandwiches for a quick and easy meal.

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Smoky Potato Cheese Soup

Simple but flavor packed potato soup with Cheddar, Gouda and Grand Padano cheese

Course Soup
Cuisine American
Keyword appetizer, cheddar soup, first course soup, potato cheese soup, potato soup, simple, easy soup
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people

Ingredients

  • 4-5 medium to large russet potatoes peeled and cut into 1" cubes, about 3 cups
  • 1 quart chicken stock
  • water
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp oil or bacon grease
  • 1 medium onion diced
  • 1 stalk celery diced
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • salt
  • pepper
  • 1/2 cup Cheddar cheese, grated
  • 1/2 cup smoked Gouda cheese, grated
  • 3 tbsp Grand Padana, Parmesan or other preferred cheese

Instructions

  1. Put potatoes in the pot, add the chicken stock and enough water to cover. Add the onion and garlic powder and 2 tsp salt to the potatoes.Set over medium heat to simmer until potato is soft.

  2. While potato cooks, in a heavy pan over low-medium heat, add the oil, onion and celery and cook until soft, and onion starts to caramalize.

  3. When the potatoes are cooked, add in the onions. Using an immersion blender, blend up some of the potatoes and onion, which will help thickend the soup. Leave as many whole pieces of potato as desired.

  4. Add the paprika, cumin and salt and pepper to taste.

  5. Add all the grated cheeses and stir to dissolve.

  6. Serve hot, with additional cheese to garnish, if desired, or with chopped scallion and / or bacon bits.