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
1cupdiced onion
5lbsrusset potatoes (cubed, peeled)
4cupschicken stock
4cupsWater
11Tablespoonsbutter
3/4cupflour
1/4teaspoonnutmeg
3cupsfat~free half and half
8ounceslight cream cheese, softened
1cupplain fat~free greek yogurt
8ouncescheddar or co~jack cheese (grated)
8ouncespepper jack cheese (grated)
salt and pepper (to taste)
bacon/bacon bits
Instructions
In large stock pot, sauté onions in olive oil until translucent, about five minutes.
Add potatoes, chicken stock and water. Bring to a boil, then simmer until fork~tender, approximately 8-10 minutes (depending on size of cubes).
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.
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.
Remove stock pot from heat. Add sauce to soup and whisk well until completely incorporated.
Add cheddar/co~jack and pepper jack cheeses and mix well. Mash some or all potatoes if desired. Top with grated cheese.