Cheesy Potato Soup Recipe

Meatless Mondays
Cheesy Potato Soup- Vegetarian, gluten-free, thrifty meal! Make it your way!

I am such a big fan of one-pot meals. The idea that I can throw everything together in one dish is just so appealing- no extra steps, no giant pile of dirty dishes awaiting me at the end of my labor. That’s part of what makes the dish I’m going to share with you so appealing- it cooks in one large pot on the stove, and aside from a cutting board, an immersion blender, and a ‘garbage bowl’ for peelings that’s all you’ll be needing. And this recipe is so forgiving and so customizable, you can make it exactly the way you know your family will love it!

Prep time- 20 minutes
Cook time- about an hour
Serves- 4-6 with leftovers for the next day

Ingredients-
3-4 pounds red or gold potatoes, peeled and cut into 1 inch slices
1/2-1 yellow onion, diced; or onion powder to taste
a generous handful of baby carrots
2-3 bay leaves
2-4 cloves garlic, minced; or garlic powder to taste
white pepper
salt
1 brick of cream cheese, regular or reduced fat
A very generous handful of sharp cheddar cheese, regular or reduced fat

Place the potatoes in a large stock pan and add enough water to cover the potatoes. Place on the stove and turn to high. Add the bay leaves, onion, carrots, and garlic. Boil until the carrots and potatoes are soft.

Remove the bay leaves- you don’t want to blend them into the soup! Using an immersion blender, blend the contents of the pot thoroughly. If you don’t have an immersion blender you can blend in batches in your regular blender, taking extra care to follow the manufacturer’s directions on safely blending hot liquids.

Add the brick of cream cheese. I find that cutting it into chunks makes it easier to combine with the soup. Then add the cheddar cheese. A generous handful is usually plenty, but I’ve added much more before and my kids loved it!

I usually re-blend at this point with my immersion blender just to incorporate the cheeses thoroughly. If you’re using a regular blender, I recommend adding the cream cheese and the cheddar to the last batch of soup you’re putting in the blender.

Add salt and white pepper to taste.

Serve with a rustic bread like a boule, or with some soft rolls. The potatoes and carrots are nutritional powerhouses, and when combined with the creamy cheeses makes for a perfect meal for a crisp fall evening!

Print Recipe

5 from 3 votes

Cheesy Potato Soup Recipe

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 4 -6

Author: Generations of Savings

Ingredients

• 3-4 pounds red or gold potatoes peeled and cut into 1 inch slices
• 1/2-1 yellow onion diced; or onion powder to taste
• a generous handful of baby carrots
• 2-3 bay leaves
• 2-4 cloves garlic minced; or garlic powder to taste
• white pepper
• salt
• 1 brick of cream cheese regular or reduced fat
• A very generous handful of sharp cheddar cheese regular or reduced fat

Instructions

• Place the potatoes in a large stock pan and add enough water to cover the potatoes. Place on the stove and turn to high. Add the bay leaves, onion, carrots, and garlic. Boil until the carrots and potatoes are soft.
• Remove the bay leaves- you don't want to blend them into the soup! Using an immersion blender, blend the contents of the pot thoroughly. If you don't have an immersion blender you can blend in batches in your regular blender, taking extra care to follow the manufacturer's directions on safely blending hot liquids.
• Add the brick of cream cheese. I find that cutting it into chunks makes it easier to combine with the soup. Then add the cheddar cheese. A generous handful is usually plenty, but I've added much more before and my kids loved it!
• I usually re-blend at this point with my immersion blender just to incorporate the cheeses thoroughly. If you're using a regular blender, I recommend adding the cream cheese and the cheddar to the last batch of soup you're putting in the blender.
• Add salt and white pepper to taste.
• Serve with a rustic bread like a boule, or with some soft rolls. The potatoes and carrots are nutritional powerhouses, and when combined with the creamy cheeses makes for a perfect meal for a crisp fall evening!

Author: Kat

Kat is a married mom of three kids aged 19, 11, and 8 that lives close to Birmingham, AL. She loves cats, books, cooking, hockey, and watching movies. She is an admitted nerd, comic book lover, action figure & barbie doll collector, blackjack dealer, beginner croupier, and all around queen of the dorks. You can reach her at [email protected] to talk about product reviews, press trips, sponsorships, or brand messaging. View all posts by Kat