Soup season is my very favorite season! Everyone loves a classic cream of potato soup, but this recipe will give you tens times the flavor than just your everyday soup! Trust me on this one, you can thank me later đ
Hearty Three Cheese Potato Soup
I love soup season more than anything! The options are endless when it comes to choosing a recipe, but I am here to tell you, this potato soup recipe is one you will make on repeat! It's that good!
Equipment
- Oven
- Stock Pot
Ingredients
- 6 tsbp salted butter
- 6 cloves garlic minced
- 1 medium white onion finely chopped
- 3 carrots washed, peeled, sliced
- 3 stalks celery sliced into small pieces
- 1/2 cup flour
- 8 medium russet potatoes washed, peeled, and diced
- 48 oz low sodium chicken broth
- 2 tsp salt (I recommend the food nanny's grey french salt)
- 1 1/2 tsp ground pepper
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup creamy havarti cheese grated
- 1/4 cup sharp cheddar cheese grated
- 1/2 cup sharp white cheddar cheese grated
- 1 tbsp dired parsley leaves
- 1 bay leaf
Instructions
- Cook the bacon. I like to cook mine in the oven for a much cleaner process. Plus it makes it super crisp and delicious! To do so, Preheat the oven to 400 degrees F. Line the bottom of a cookie sheet with tin foil, and place a cooling rack on top. Place bacon strips on the rack and cook for 15-20 minutes. I like my bacon a little more crisp and 20 minutes was perfect for me. Once bacon is out of the oven and cooled, crumble into bits and set aside.
- Peel and chop all vegetables and potatoes to have them all ready to add to the pot.
- In a large soup pot, carefully brown the butter. Do not let it burn, watch it closely. Turn stove to medium heat. Add in garlic, onion, carrots, and celery. Cook, stirring occasionally, until veggies are mostly cooked. A fork should easily go through a carrot. About 10 minutes.
- Stir in the 1/2 cup of flour and cook for a few more minutes. Add the potatoes, chicken broth, salt & pepper and bring to a boil. Reduce the heat to a simmer and let cook for about 10-15 minutes, until potatoes are about halfway cooked.
- Using a whisk, slowly stir in the milk and cream. Slowly add in the cheeses while continually stirring. Add in parsley leaves and bay leaf. Let cook on low heat for 20 more minutes, or until potatoes are fully cooked. The soup will thicken the more it cooks. Remember to take the bay leaf out before serving! Or you could do what we did growing up and whoever gets the leaf in their bowl is the âwinnerâ đ
- Ladle the soup into bowls and top with bacon, cheese, and fresh thyme leaves.
Notes
Toppings:
- Good quality bacon, cooked and crumbled (If you havenât tried âCured Baconâ from Love to Cook Logan⊠Run donât walk, your bacon life will never be the same.)
- Fresh thyme leaves
- Fresh grated cheese ( I love using Cheddar, Sharp White Cheddar, and Montery Jack Cheese. Yes, all three at the same time. A little goes a long way)
