Friday, June 22, 2012

Potato Cheese Soup

My husband has a really bad cold, sick in bed the last two days. When he is sick, he love potato cheese soup, very comforting. This is a family recipe that has never been written down, so I am going to try my best to outline it here for you. This, like most of my recipes, are all estimations so play with it to make it uniquely yours.

Take 6 russet potatoes, peel and wash. You want to roughly cube them and add to empty pot. Once all potatoes have been added to the pot, fill with water JUST TILL potatoes are covered. You will not be draining the water so don't overfill. Put the pot of potatoes on the stove on medium low to slowly boil.

While potatoes are cooking, take about 6 strips of bacon and cube. Add to pan to cook till lightly browned. While bacon is cooking, take 1 whole onion, I prefer yellow, and roughly dice. Once bacon is lightly browned, add diced onion to the bacon pan and cook. Cook down till onion is translucent while not letting the bacon burn. Once cooked, remove from heat and set aside.

Once the pot of potatoes are slightly fluffy and potatoes are cooked through, turn down heat to simmer. 

In a separate pot, melt about 3 tablespoons of butter. Once butter is fully melted, add approximately 2 tablespoons of butter. Whisk in to fully incorporate. This part will be estimations and you may need more or less butter to flour. You will be creating a rue or roux; this is a base used to thicken up soups, sauces, or gravies. You can use this cooking technique to get a blond, medium or dark roux base which is created by how long you let your roux cook. For this soup, you just want a blond roux that will be slightly bubbly which is how you know its ready. Consult picture below.
From here, you will add 2 cups of milk to your roux whisking until fully incorporated.
Let simmer slowly, keep stirring as to not let your milk boil. Keep heat on low to medium. After mixture thickens up, about 10 minutes, add 2 to 3 cups of grated cheddar cheese. This is an approximation and based on your taste how much cheese you want to add. Salt and pepper to taste.

Mix the cheese into sauce till fully incorporated. Let simmer for about 5 minutes. From here, take you cheese sauce and pour into your pot of potatoes and water.

 Mix together and let simmer on low for about 20 minutes. Add pan on onions and bacon to pot of soup.

Let simmer for another 5 minutes at least. Again, salt and pepper to taste. Serve with some warm bread and you have a nice comfort meal for a sick day or a cold night.

Bon Appetit!


  1. Oh my gosh! This sounds and looks SO good! YUM!!

  2. This looks amazing! Thanks for commenting on my post, love your blog!

  3. so funny ... dan made this for me the other night. very, very similar and so good!

  4. I'm really glad you posted the recipe! When I saw it on your instagram I almost texted you to ask for it and then realized I should check here first! Yummm.

  5. thanks. now my mouth is watering =) my hubby would love this!!

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