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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.