Cheesy Potato Soup

Let's Cook

Ingredients

4 servings
  • 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

Freezer Containers

  • 4 Quart Freezer Bags

Directions

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.

Freezing Directions

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. Allow to cool. Divide soup into indicated number of freezer bags, label and freeze.

Serving Day Directions

Reheat in microwave 1-2 minutes until heated through.

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

Mom to two kids, Melissa believes not only in freezer cooking but including her kids int her process.  She says the kitchen is often referred to as the heart of the home and thinks that it is in this heart that so much learning and bonding takes place.

Published:

OAMM Cook Melissa

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