Potato Cheese Soup Recipe
This is a creamy, thick soup that warms you up on a cold night.
| Prep time: 7 minutes |
American
|
| Cook time: 30 minutes | Servings: 6-8 servings |
Ingredients
- 8-10 large red potatoes cut up into small pieces
- 2 cups of milk
- 8 cups of chicken broth
- 1 8 oz container of sour cream
- 1 pound finely shredded cheddar cheese.
Directions
- Put broth and milk into a large stew pot, add in the potatoes and cook down until potatoes are fork tender.
- Remove the potatoes a little at a time and put into a blender, adding some of the liquid or water as needed to keep it from getting too thick as you puree the potatoes. Add the potato puree back into the pot. Add in the cheddar cheese, a little at a time, and stir gently until all the cheese is melted. Add in a few pinches Mediterranean Spiced Sea Salt. During the last few minutes of cooking add in the sour cream and whisk until completely blended.
- Serve hot with a dollop of sour cream in the center of the bowl with some of the finely shredded cheddar cheese on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 988g | |
| Recipe makes 6 servings | |
| Calories 531 | |
| Calories from Fat 99 | 19% |
| Total Fat 11.19g | 14% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 595mg | 25% |
| Potassium 2941mg | 84% |
| Total Carbs 94.04g | 25% |
| Dietary Fiber 10.7g | 36% |
| Sugars 11.14g | 7% |
| Protein 17.02g | 27% |
