Recently, I fell and hurt my jaw. Luckily, there was no serious damage but it was painful to eat for a few days so I referred to my “Main Dishes and Well Wishes” board to look for a delicious soup to make. This isn’t an easy task – I am not a soup lover – but I knew I had to have something delicious pinned there. I had a few tasty sounding options but this potato and cheddar soup stuck out to me. I know you aren’t surprised since by now you are aware of my love for cheese but in addition to containing my favorite ingredient another big plus to this soup was that it sounded easy to make – there weren’t a lot of ingredients required and total prep + cooking time was only about 45 minutes as opposed to many of the other soup recipes I had pinned which required multiple hours in a crock pot.
Since I was out of potatoes and shredded cheese I headed to my local supermarket and picked up the two main ingredients, went straight home and got to work. I put a pot of water on the stove immediately so the water would be rapidly boiling by the time I was done cutting the potatoes. I used 5 baby red potatoes with the skin ON (I was too lazy to peel and I think its more flavorful that way!) and chopped them into about 1/4 inch pieces…since my jaw was soar I didn’t want anything big to chew on.
By the time I was done cubing the potatoes the water was boiling so I tossed the potatoes in. Within 5 minutes the potato pieces were tender enough to pull them out of the water. At this point the recipe is a little unclear (to me anyway) since there are no real instructions. It seems like it was suggesting I should be using two pots but it never really said that so I was confused. I had drained my potatoes and transferred them and the reserved liquid to another pot and stirred in the butter and flour (I didn’t have any onion so there was a lack of onion in my soup.) After that I realized it said gradually stir in potatoes…which is what I thought I was supposed to have added the butter and flour to…? So I just dumped everything back in the original pot and added my remaining ingredients to there. In my opinion, there was no reason to dirty a second pot anyway so I wouldn’t worry about separating when you make this yourself.
Back in the original pot I added all of the remaining ingredients with the exception of the ham. I’m not a huge fan of ham and didn’t feel like browning up some bacon (which could be delicious) so I just skipped it. I also upped the cheddar cheese from 1 cup to 1.5 cups (I used reduced fat sharp yellow cheddar.) I also added a sprinkle of garlic powder to add some of the flavor back that I was missing due to the lack of onion.
That was it! I let the soup simmer for about 40 minutes, stirring about every 5 and I got this delicious bowl below! I used the remaining 1/2 cup of cheddar in the bag as garnish.
Potato and Cheddar Soup
The soup was delicious. It comes out nice and thick. When you run your spoon through the bowl you get nice little strings of cheesy goodness attached to your spoon. The garlic powder also added a great flavor…I didn’t miss the onion at all and I think I prefer it this way. Bacon (or the ham) could definitely be added, crisped, as a nice texture contrast but the soup is definitely healthier this way and I didn’t miss the meat. I think the only thing I would change next time is to add more potatoes…I think 3 or even 4 cups of potatoes would really make this a nice hearty meal (though after 2 bowls I was full).
Another great Pinterest find! I hope you enjoy!