Cheddar Potato Soup
A hearty cream soup featuring diced potatoes & cheese
Equipment
- measuring cups
- saucepan
- wooden spoon
- serving bowl
Ingredients
- 1 packet Cheddar Potato Soup by Mad Dash Mixes
- 3 cups cold water
- 2 cups whole milk or Half & Half
- 8 ounces Cheddar Cheese, shredded other shredded cheese can be substituted for the Cheddar
- 1 cup diced potato
Instructions
- Combine Cheddar Potato Soup mix with 3 cups cold water in saucepan
- Add 2 cups milk or Half & Half to the saucepan. Add the diced potatoes
- Bring to a boil, stirring occasionally. As soon as the soup begins to boil, reduce heat.
- Simmer over low heat for 20 minutes. Stir the soup occasionally. use low heat to avoid scorching the soup
- After the soup has finished simmering, add the cheese and stir until well mixed.
- serve in a soup bowl.
- the soup can also be served in a bread bowl.
Notes
8 ounces of the shredded cheese of your choice can be substituted for the cheddar cheese
The cheese is added to the soup right before serving . If you are making the soup to serve later (at a tailgate for example), keep the cheese separate and add it to the individual bowls. This keeps the cheese from becoming tough if it exposed to prolonged heat.
Toppers can be added to the soup to add additional flavor. Suggested toppings include sour cream, bacon bits and chives.
To make a bread bowl, you will need a large roll or round piece of bread. Cut the top of the roll and scoop out enough of the middle of the roll to form a bowl. Ladle the soup into the center of the roll or the "bowl". Enjoy!
Additional Seasoning tips: I sprinkled a little Italian seasoning on top of the soup as well as some Parmesan Cheese. I did add a few shakes of White Pepper to the soup while it was simmering.
Tried this recipe?Let us know how it was!