Cheese Potato Soup has a creamy texture with carrots, butter, white pepper, american cheese and fresh parsley for a nice look. It has a silky smooth texture that helps to add another kind of depth to the soup.
5 Baking Potatoes
2 Celery Stalks
2 Carrots
2 Garlic Cloves
1 Large Onion
1/4 C. Fresh Parsley
4 C. Chicken Stock
1 tsp. White Pepper
12 Slices American Cheese
4 TBS. Butter
1 1/2 C. Half & Half
Chop one two celery stalks, one yellow onion and ¼ cup chopped fresh parsley. Mince two garlic cloves and set them off to the side.Peel and cube five baking potatoes and set them aside.Peel and grate two carrots.Cut twelve slices of American cheese in ¼'sMelt four tablespoons of butter in a large pot on medium high heat.Add two minced garlic cloves and one chopped onion and saute for six minutes. Stir Frequently.After six minutes of sauteing add four cups of chicken stock, two chopped celery stalks, two grated carrots, five cubed baking potatoes, and ? cup chopped fresh parsley, stir well and heat to boiling. When it starts to boil reduce the heat to a simmer.Simmer for twenty five minutes, stirring occasionally.After twenty five minutes add the American cheese, white pepper and stir frequently, keep stirring until all the american cheese is melted, then add 1 ? cups half & half. Stir Well
Now Serve this simple potato soup and enjoy or you can try this velveeta cheese potato soup and enjoy!
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