Perfect Creamy Cheesy Potato Soup Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Creamy Cheesy Potato Soup. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Creamy Cheesy Potato Soup as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Creamy Cheesy Potato Soup recipe. This Creamy Cheesy Potato Soup make for a yummy summer dinner that you can make it easy. The Creamy Cheesy Potato Soup recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Creamy Cheesy Potato Soup recipe.

Creamy Cheesy Potato Soup.

Creamy Cheesy Potato Soup Before preparing the dish, I have done some research on how to cook Creamy Cheesy Potato Soup easily with yummy taste. You can have Creamy Cheesy Potato Soup using 10 ingredients and 8 steps. Here is how you achieve it.

Tasty Creamy Cheesy Potato Soup Recipe Ingredients

  1. It's 2 pounds of Russet Potatoes.
  2. It's 1 of Medium Yellow Onion.
  3. It's 3 cups of Chicken Broth.
  4. Prepare 2 cups of Whole Milk.
  5. You need 8 oz of Muenster Cheese.
  6. It's 8 oz of Smoked Gouda.
  7. Prepare 4 tbsp of butter.
  8. Prepare 1/4 cup of flour.
  9. It's 1 package of Thin Sliced Ham or Bacon.
  10. You need of Salt & pepper (to taste).

How to make Creamy Cheesy Potato Soup from scracth

  1. Peel and Chop potatoes & onion to desired thickness. The smaller the dice the faster the cook time..
  2. Combine broth, potatoes, onion in pot. Bring to a gentle boil. Season with salt and pepper..
  3. Melt butter in another saucepan. Once melted whisk in the flour to form a roux. Cook for about a minute..
  4. Once the roux has cooked out. Add the milk slowly to form a thick bechamel sauce..
  5. Grate the cheeses and add slowly to the bechamel to create the cheese base. Season with salt and pepper..
  6. Once the potato & onion mixture has reached desired level of doneness (usually 10 to 15 minutes) add the cheers base to the stockpot. If the soup is too thick you can add water or milk to thin it out. If the soup is too thin, you can cook it a bit long to thicken..
  7. Chop ham or bacon and saute in a frying pan. Once crispy, remove from heat..
  8. Serve soup in bowl with the crispy bacon or ham as garnish..