Oct
8
– A little yum goes a long way
Had a hankering for potato cheese soup the other day, so instead of tracking it down at a restaurant, I decided to throw caution to the wind and try to make it myself.
I used Kittencal’s Cheddar Cheese & Potato Soup recipe from Recipezaar and man was it amazing.
My modifications to the recipe included dicing the veggies on the large side – I wanted it chunky, skipping the celery and doubling the carrots to compensate, adding a chicken bouillon cube to boost the flavor profile of the creamy soup – it seemed like it was lacking a little kick despite the cayenne and adding another cup of cheddar cheese, because you can never have too much cheese right?
All in all it wasn’t super complicated (which I need for work night culinary adventures!) and created a yummy warm dinner that no one in the house seemed to want. I happily packaged up lunch & dinner portions and will slurp this cheesy potato-ey goodness for the week to come.
Check out the recipe below, visit Kittencal’s website or pop over to Recipezaar and print it out for yourself!
By: KITTENCAL
SERVES 4 -6 (change servings and units)
Ingredients
- 2 tablespoons butter
- 2 tablespoons oil
- 2 carrots, peeled and diced
- 1 large celery rib, chopped
- 1 medium onion, chopped
- 1-2 tablespoon fresh minced garlic
- 1/4 cup flour
- 1 pinch cayenne pepper (optional)
- 2 cups half-and-half (or 1 cup milk with 1 cup half and half)
- 3 cups chicken broth
- 2 1/2 cups cooked diced potatoes (can use more)
- 3 cups grated old cheddar cheese
- salt & freshly ground black pepper (to taste)
- parmesan cheese, for sprinkling on to (use any amount desired)
Directions
- In a large saucepan melt butter with oil over medium-high heat.
- Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
- Stir in flour and cayenne pepper; whisk for 1 minute.
- Gradually add half and half and broth whisking continuously.
- Bring to a light boil; cook and stir for 2 minutes or until thickened.
- Add in cooked diced potatoes; simmer uncovered for 15 minutes.
- Stir in cheese until melted; add to the soup stirring until combined and melted (you may also add in a few tablespoons of Parmesan cheese to the soup if desired).
- Ladle into bowls then sprinkle with Parmesan cheese.
Sidenote: The irony of this woman’s screen name is not lost on me. I made her soup = My well overdue cat had her litter… finally. My only explanation is that the smell alone of this soup does wonders!
