By Katie Cox
There’s nothing like a delicious, hearty soup to fight the chilly nights of fall. This homemade potato cheddar soup is rich enough to feel like it’s been simmering all day, but simple enough to throw together in less than 30 minutes. Dress it up with your favorite toppings or leave it plain and throw on your thickest pair of winter socks for the ultimate fall comfort experience.
This recipe yields 6 to 8 meal-sized servings.
Ingredients
7-8 medium large russet potatoes, peeled and chopped
1 small-medium onion, diced
3 cups milk, (any kind will do)
3 cups water
2 vegetable or chicken boullion cubes (lower sodium is best)
1 tsp ground mustard
½ tsp salt
½ tsp black pepper
2 cups shredded cheddar cheese
3 tbsp unsalted butter
3 tbsp flour
1/2 tsp garlic powder
1 tbsp extra virgin olive oil
Optional toppings: Sour cream // Green onions // Crispy diced bacon // Crushed pretzels
Directions
1. In a large soup pot heat the olive oil over medium heat. Add in the onion, season with a pinch of salt and cook about 5 minutes until soft, but not browned.
2. Turn the heat to medium high and add the potatoes and water. Cover and bring to a boil. Once boiling, add the boulion cubes and stir until completely dissolved. Reduce heat to medium and simmer until potatoes become tender—about 10 minutes.
3. In a separate sauce pan, melt the butter over medium heat. Whisk in the flour and cook for about a minute. Slowly whisk in the milk and allow to start to bubble, whisking about every minute until thickened (about 5-6 minutes). Once thickened, whisk in the cheese one handful at a time until combined. Season with the salt, pepper, garlic powder and ground mustard.
