The Pioneer Woman Tasty Kitchen
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Potato Cheese Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A thinner, healthier version of the classic.

Ingredients

  • 1 whole Onion, Chopped
  • 1 whole Carrot, Chopped
  • 1 Tablespoon Olive Oil, Or As Needed
  • ½ cups Parsley, Chopped
  • 1-½ pound Small Potatoes, Peeled And Chopped
  • 20 ounces, fluid Low Sodium Chicken Broth
  • Salt And Pepper
  • 1 cup Low Fat Milk
  • 1 cup Medium Cheddar Cheese
  • 2 Tablespoons Spicy Dijon Mustard

Preparation

Saute onion and carrot in olive oil over medium heat until onions are translucent. Add parsley.

Note: We sauteed the veggies in our Le Creuset pot and then just continued to add the other ingredients and do the following steps in the same pan. Alternatively, you could saute the veggies in a frying pan and then continue the following steps in a soup pan.

Add potatoes, broth, salt, and pepper, and bring to a boil. Reduce heat, cover, and simmer for about 20 minutes, or until potatoes are soft.

Using an emulsion blender (or transfer to a regular blender or food processor), blend soup until mostly smooth, leaving a few chunks as to your own preference.

Stir in milk, cheese, and mustard. Continue to cook over medium heat until soup reaches desired thickness (you can always add a roux if you would like it a bit thicker).

Serve immediately, and enjoy!

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Profile photo of Melissa McCauley

Melissa McCauley on 2.12.2014

I made this last night and it was a hit. Very easy to make and tasty without being so gut-busting like most cheese soups. Will definitely make this one again. My husband even said he would eat it (Gasp!) with cauliflower in it.

I used about 75% more cheese than was called for, (just because I had some left over) and I only put in about 1 tablespoon of Dijon mustard, which gave it that nice little tang like a cheddar ale soup, without the beer.

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