Cheesy Potato Soup
A cheesy potato soup that was approved by both my 15-month-old daughter and my husband. With a little extra cheese on top, some freshly ground black pepper, and a good crusty bread, this soup makes a great lunch or dinner on a cold day.
Ingredients
- 4 tablespoons Butter
- 2 ½ cups dice Onion, Yellow
- 1 ½ cups peel and dice Russet Potato
- 2 whole Bay Leaf
- 2 ½ cups Chicken Broth/Stock
- 1 cup Cheddar Cheese, Shredded
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Melt butter in a medium stockpot over medium heat.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Melt butter in a medium stockpot over medium heat.
- Add the onions and saute for about 5 minutes until softened.
- Stir in the potatoes, bay leaves and chicken stock.
- Bring to a boil then reduce heat and simmer for about 15 minutes, or until potatoes are cooked through.
- Remove bay leaves.
- Transfer entire mixture to a blender and puree until smooth.
- Pour puree back into saucepan.
- Add cheese, stirring until melted. Add salt and pepper.