It is here! It is here! The recipe for the Creamy Cheddar Potato Soup you all have been asking for. I shared this soup a few months ago on my Instagram Stories just to see if you guys would like it. It was my first time using the Stories as a way to "cook" with you all and walk you through a recipe. I though it was so much fun and everyone loved it. The problem was, the stories disappear after being up for 24 hours. So people who didn't watch from the get-go were missing out. I ended up getting tons of emails and Instagram comments asking for "that soup you made on Instagram." So, since this recipe was in such high demand I decided to put it here on the blog. At the end of this blog post you will find the recipe which you can even print if you'd like to keep handy in your kitchen.
This soup recipe is a staple for my family, especially during the Winter months. It is hearty, decadent and just comforting all around. The best part truly is that you can whip this soup up in less than an hour! Which, come the end of the day, an easy dinner is life changing!
Ok enough talking ... here is the recipe friends! Enjoy :)
Photos by Lily Ro Photography
CREAMY CHEDDAR POTATO SOUP
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6 servings of soup
2 tablespoons unsalted butter
1/2 onion finely diced
6 medium sized yellow potatoes diced into bite sized pieces. *You can peel them if you'd like. We keep the skins on.
2 1/2 cups chicken stock
1 teaspoon salt + 2 teaspoon pepper
2 tablespoons fresh parsley finely chopped
2 tablespoons corn starch mixed with 2 tablespoons of water
6 tablespoons of softened cream cheese cut into small cubes
1 cup extra sharp cheddar shredded
2 cups half & half
1 cup of corn
2 garlic cloves grated or finely chopped
3 green onions chopped for garnish
* To make this soup vegetarian use vegetable stock instead of chicken stock!
In a large stock pot on medium heat melt your butter. Once better is melted, add your onions, salt, pepper and garlic. With a wooden spoon, stir and cook down the onions until they are opaque or see through.
Once the onions are cooked down, add your potatoes and chicken stock. Bring everything to a low boil and cook until the potatoes are fork tender. This takes about 8-10 minutes. Once you stick a fork easily in and out of a potato you know it is time to move on to the next step.
While the potatoes are cooking, mix together your corn starch and water in a small bowl. Set the mixture aside.This little mixture is very important as it will make your soup nice and thick as well as help bring all the soup ingredients together.
Also while the potatoes are cooking gather and prep the rest of your ingredients. Chop your parsley, cube the cream cheese, measure out the shredded cheddar cheese, half & half and corn. You can also start to cook off some bacon for a savory soup topping!
Once the potatoes are fork tender stir in the corn starch mixture and half & half.
Now add your softened cubed cream cheese. It is important to add the cream cheese when it is soft so it melts evenly into the soup. That is also why you add it in small cubes rather than in giant pieces. Keep stirring the soup until the cream cheese is fully melted.
Next add your cheddar cheese. Again, keep stirring until the cheese has fully melted.
At this point you can either keep the soup chunky as is OR place it into a blender and blend it for a smooth soup. This move is totally up to you and what texture you enjoy most. I will say, in our house we like it chunky ;)
Now, add the corn and fresh parsley. Stir and serve hot. Top with crispy bacon and additional cheese + parsley or chopped green onions.
Store extras in an air tight container for up to 3 days.