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Nutrition Facts
Serving Size 1 (514g) Recipe makes 10 servings The following items or measurements are not included below: 2 sticks celery & leaves McCormick's Montreal Brand steak seasoning
Calories 483
Calories from Fat 233		(48%)
Amount Per Serving		%DV
	Total Fat 25.9g	39%
	Saturated Fat 15.9g	79%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 1393mg		58%
Potassium 1262mg		36%
Total Carbohydrate 45.0g		14%
	Dietary Fiber 5.6g	22%
	Sugars 3.7g
Protein 18.8g		37%
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Potato Cheese Soup

Recipe #395999 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Pèllerin
Oct 23, 2009

Sitting at my desk, attempting to finish a lunch break – have re-heated it three times so far. But this is one of those symbolically meaningful foods for me, and I’m enjoying every stolen moment’s bite. I swore I’d never make potato soup again, after a few years of having to eat it (and Top Ramen, and Kraft Mac n’ Cheese, and oatmeal, and…) more than regularly during the first few years of getting the financial hang of being a single, working mom. But never say “never again.” Now, this bowl of delicious (if I may say so, myself) soup reminds me of being thankful. Of feeling FULL, when that feeling was hard to come by on any level. Of just “doing what you’ve got to do” to keep moving forward. Of a sense of accomplishment, of overcoming, of achieving, and of being able to be thankful and appreciative of the joys and comfort of a good, old friend that helped you get through it, stayed with you, and can still make you feel great.

SERVES 10 (change servings and units)

Ingredients

1 large sweet onion, diced finely
2 sticks celery & leaves, chopped finely
1-2 carrots, diced finely
2 garlic cloves, minced
8 cups chicken broth (or 2 boxes)
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 tablespoon dried onion flakes
1 teaspoon dried thyme (or 1 TABLESPOON of fresh, if you have it)
2 teaspoons McCormick's Montreal Brand steak seasoning (or your favorite blend)
1 tablespoon dried parsley flakes (or 1/4 cup fresh, if you have it)
5 lbs russet potatoes, peeled, cubed ("Idaho", not Yukon Gold etc, wrong texture)
16 ounces cream cheese (2 pkgs. chunked, room temperature -I used to use milk this is WAY better!)
2 cups extra-sharp cheddar cheese, grated (also a recent addition, highly recommended)

Directions

1
In a large pot (or Dutch oven) over medium heat, sauté onions, celery, and carrots in a bit of oil or butter until translucent. Add the garlic at the end, for just a minute, so that it doesn’t scorch.
2
Add the broth and stir in the seasonings.
3
Drop in the peeled chunks of potatoes. Reduce heat, cover, and simmer until potatoes are tender, when pierced with a knife (about 20 minutes).
4
Use a potato masher to carefully pulverize to a thick consistency – or, if you like it totally smooth, put small batches of it through a blender (seems like overkill for this rustic/casual of a dish, if you ask me, but, hey – knock yourself out!).
5
Add the cream cheese in chunks, and stir until melted (patience - don't break the cheese - just go fold a couple loads of laundry, put the dishes away, vacuum, and read a story-book with your kid, then come back to it - it will be perfect). Taste for seasoning (esp. salt). Serve HOT, garnished with some grated extra-sharp cheddar, and some crusty extra sour dough bread - toasted then rubbed with a clove of garlic - and a slice of humble pie for desert.
6
Freezes well.