Potato Soup
Temperatures in Kansas are officially in the 30's, so that means it's soup time. Originally titled Triple Potato Soup, I renamed when moving over from the old blog. I don’t care what kind or how many different cheeses you use; this cheesy potato soup hits THE spot.
The key to this Cheesy Potato Soup (as confirmed by my husband and his superb ability to analyze bland food) is to use enough chicken broth and seasoning to bring out the flavor. My husband absolutely loves my mom’s cheesy potato soup and he can confirm she makes it better than me… So, if you think you’ve used enough garlic, think again.
My mom is a phenomenal cook so I shouldn’t take offense. Just don’t make my mistakes, taste test!
My suggestions for this Cheesy Potato Soup are as follows: don’t peel all your potatoes, chicken broth is a must, chicken bouillon is preferred, use a sh*tload of garlic, and then drown these potatoes in cheese. Pretty much all there is to it!
Potato Soup
Ingredients
- 1 white or yellow onion, minced
- 2 cloves garlic, minced
- 4 T. butter
- 2 C. chicken broth
- 1 T. Better Than Bouillon chicken base
- 2-3 pounds potatoes (use whatever kind you like), cubed
- 1/2 T. Herbs de Provence or Thyme
- 1-2 T. garlic powder
- 1 tsp. Kosher Salt (you will probably need more… taste test!!!)
- 1 tsp. freshly cracked black pepper
- 1 C. sharp cheddar cheese
- 1 C. white cheddar cheese
- ½ C. mild cheddar
- ½ - 1 C. milk **optional for a creamier soup
Instructions
- Heat butter over medium-high heat, add onions. Cook, stirring often, for 8-10 minute until onions start becoming translucent.
- Add minced garlic, stir and cook until fragrant. About 2 minutes.
- Pour in chicken broth and turn heat up to high.
- Add in your cubed potatoes, and then add water until the potatoes are completely covered. You don’t need to fill your pot up, though.
- Boil potatoes until you can smash a potato cube between the pot and your spoon, easily, 15-20 minutes.
- If you have a ton of excess water, drain until there is barely any liquid left in the pot. Do not rinse potatoes. Turn your heat down to a very low simmer.
- Add dry herbs: garlic, Herbs de Provence, salt and pepper. Stir well. Add milk if you want a creamier soup. Add chicken base.
- You can have as chunky, or creamy, of soup as you desire. The longer you keep this on low heat, the more your potatoes will continue to fall apart. Chunky or creamy, neither way is wrong.
- Remove pot from heat, add in your cheese(s), stir well, and serve!
