Fall Recipe Swap - Appetizers and Starters!
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September 26th, 2011, 06:42 AM
Join Date: Sep 2011
Super Cheesy Potato Soup
2 tablespoons butter
1 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup half and half cream (or heavy cream if you really like it thick!)
1 3/4 cups shredded sharp Cheddar cheese
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper (I often throw more than this in because I like it spicy!)
I usually put carrots in this soup as well - I'll use a few good sized ones, and then use a little less potato. The carrots bring a nice flavour to the soup.
1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes (and carrots if using) and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2. Puree potato mixture with an immersion blender (don't over puree though - some chunks are still good); reheat to medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes
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