This is a print preview of "Cheesy Cream Of Potato Soup" recipe.

Cheesy Cream Of Potato Soup Recipe
by "Cheffie Cooks"

Cheesy Cream Of Potato Soup

A year round favorite, freezes well too!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 4

Goes Well With: croutons, crackers, crusty bread

Ingredients

  • 3 Russet Potatoes (peeled, cubed)
  • 1-1/2 cups Low Sodium Vegetable Stock/Broth
  • 1 cup Heavy Cream
  • 1/4 cup grated parmesan cheese
  • 1/2 cup shredded white cheddar cheese
  • one teaspoon garlic salt
  • one teaspoon black pepper
  • one teaspoon parsley flakes
  • one stalk celery (rinsed, sliced)
  • one carrot (peeled, shaved)

Directions

  1. In a pot of boiling water add a dash of salt and cubed potatoes, cook until fork tender (about 14 minutes), drain and set aside
  2. In a soup pot (lidded) add vegetable stock/broth, cream on medium heat, add all seasonings and stir to combine. Cook 6 minutes, add cheeses slowly and stir until melted, add cooked potatoes, stir gently, cook 5 minutes on medium heat.
  3. Ladle into soup bowls garnish with celery slices and carrots.
  4. Garnish if desired with seasoned homemade croutons, crackers.