Cheesy Potato Soup

A Southwestern favorite – Cheesy Potato Soup

Cheesy Potato Soup

2015-01-21 15:37:02

This potato soup is the perfect dinner on a cold chilly evening! Serve it with a side salad and crusty loaf of bread. The ultimate comfort food. I make potato soup quite often because it is easy and delicious. This cooks in less than 25 minutes and only takes a few extra minutes to prep. It is great for leftovers as well, you can easily microwave the leftovers and garnish with fresh cheese, chives, and pancetta. My recipe for "Cheesy Potato Soup was recently featured at www.bakerette.com. Bon Appetit, Cecelia

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

8 medium russet potatoes; peeled and cut into medium
2 quarts chicken or vegetable stock
4 ounces (1 stick) melted butter
2 tablespoon flour
1 cup heavy cream
1 cup chopped sweet onion
2 teaspoons finely chopped fresh flat leaf parsley
2 teaspoons finely chopped fresh chives for garnish)
2 cups sharp cheddar cheese (save a little for garnish)
1 cup of fried pancetta for garnish
Salt and pepper to taste

Instructions

In a large soup pot fry pancetta until crispy about 2 minutes. Remove pancetta and set aside. In the same pan add butter onion and sauté until slightly tender. Add flour and let cook about 2 – 3 minutes; add chicken stock and potatoes. Bring to a boil, about 15 minutes until potatoes are fork tender. Add parsley and cheese and cook another 5 minutes. Add cream and mix well. Season with salt and pepper. Garnish with chives, cheddar cheese and pancetta. Serve immediately.

Notes