Wednesday, November 18, 2009

Cheese and Potato Soup

I didn't take any pictures, but this was a fabulous soup.  Thick, hearty, cheesy, and easy.  What's not to love?  The recipe was recommended by a friend- the original recipe is on epicurious.  My only changes were to use three large carrots, puree the finished product with a stick blender before adding the cheddar, and I used extra cheese (maybe 2 cups total?).  I left out the ham too, and let my family stir in bacon bits at the table, and sour cream.  

Cheese and Potato Soup
2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley

Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes. Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.

Bon Appétit
December 1995
by Dorothy Davis: Columbus, Ohio


  1. Could I do this without the ham? I made some veggie/bacon soup last week, and it kind of grossed me out. I didn't get the bacon CRISP first, so there were fleshy little bits of un-blended bacon floatin around. *ugh*

  2. Looks Yummy. I'm going to have to try this one.