Cheesy Potato Soup
This soup is thick, creamy and loaded with cheese. Perfect on a cool evening with a log in the fireplace!
Servings Prep Time
8-10People 15Minutes
Cook Time
15Minutes
Servings Prep Time
8-10People 15Minutes
Cook Time
15Minutes
Ingredients
  • 3Tablespoons olive oil
  • 1cup diced onion
  • 5lbs russet potatoes (cubed, peeled)
  • 4cups chicken stock
  • 4cups Water
  • 11Tablespoons butter
  • 3/4cup flour
  • 1/4teaspoon nutmeg
  • 3cups fat~free half and half
  • 8ounces light cream cheese, softened
  • 1cup plain fat~free greek yogurt
  • 8ounces cheddar or co~jack cheese (grated)
  • 8ounces pepper jack cheese (grated)
  • salt and pepper (to taste)
  • bacon/bacon bits
Instructions
  1. In large stock pot, sauté onions in olive oil until translucent, about five minutes.
  2. Add potatoes, chicken stock and water. Bring to a boil, then simmer until fork~tender, approximately 8-10 minutes (depending on size of cubes).
  3. While potatoes are cooking, in large sauté pan on medium heat, melt butter. Add flour and whisk until a thick paste (roux) forms, let cook for 1 minute, while constantly whisking. Add nutmeg.
  4. Slowly add fat~free half and half and whisk until no lumps are present. Add cream cheese and greek yogurt and whisk until fully incorporated.
  5. Remove stock pot from heat. Add sauce to soup and whisk well until completely incorporated.
  6. Add cheddar/co~jack and pepper jack cheeses and mix well. Mash some or all potatoes if desired. Top with grated cheese.
Recipe Notes

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