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Cheesy Potato Soup Recipe

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This recipe for Cheesy Potato Soup is from Julie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tablespoons butter
1/4 or so frozen seasoning mix (or just chopped onion if desired)
4 large russet potatoes, peeled and roughly chopped
2 bay leaves
2 1⁄2 cups chicken broth (usually a whole carton)
1 cup shredded cheddar cheese (or a cheddar mix if you like)
salt and freshly ground black pepper
Directions:
Directions:
Melt butter in a medium stockpot over medium heat. Add the onions and saute for about 5 minutes until softened. Stir in the potatoes, bay leaves and chicken stock. Bring to a boil then reduce heat and simmer for about 15 minutes, or until potatoes are cooked through. Remove bay leaves. Transfer entire mixture to a blender and puree until smooth. Pour puree back into saucepan. Add cheese, stirring until melted. Add salt and pepper to taste. Serve hot with a good crusty bread for dipping.
Freezing Directions:
Cool soup to room temperature then place 1 cup servings into quart-sized freezer bags. To serve, thaw in refrigerator overnight, pour into bowl and heat in microwave for 1-2 minutes.
Personal Notes:
Personal Notes:
This is Alex's favorite. I got an immersion blender that makes pureeing the mixture much easier. If you use a blender be careful, it's hot and you may need to do it in batches.

 

 

 

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