When I was growing up, whenever I got sick I would ask my mom for Potato Soup. She always made it super thick, creamy, and loaded with cheese. It was so warm and comforting. To this day, Potato Soup can always make me feel better. I’ve tried to find something similar at restaurants with no luck. This really is the best. It’s actually easiest to start with mashed potatoes so if you are ever making mashed potatoes for dinner, go ahead and make extra. If not, it’s okay. You can start from scratch as well!
Once the potatoes are cooked up, I used my immersion blender to mix in milk and cheese. It helps to do this while the potatoes are still hot so that everything gets all creamy. I am new to the immersion blender game. I don’t know why I waited so long to get an immersion blender. It’s so much fun to be able to puree things at a moments notice. I got the one that comes with an fun little food processor attachment. It’s perfect for chopping up herbs and nuts for a gremolata.
I always top my soup off with some fresh cracked pepper and cheddar cheese, just for an extra pop of flavor!
- 1/3 Cup of chopped onion
- 1 Tablespoon of flour
- 1 Teaspoon of salt
- ¼ Teaspoon of pepper
- 1 Cup of water (add extra flavor by using the water from boiling the potatoes)
- 1 Cup (or more, per your preference) of mashed potatoes
- 2 ½ Cup of Milk
- ½ Cup grated cheddar cheese
- Make mashed potatoes (cut potatoes into quarters, boil until soft, mash with 1 tablespoon of butter & 1 cup of milk or cream).
- Dice onion & add to a hot pan with 1 tablespoon of oil.
- Saute until onion is translucent.
- In a large pot on the stovetop, combine water, onions, flour, salt, and pepper.
- Bring to a boil for two minutes, stirring constantly.
- Turn heat down to low.
- Add mashed potatoes and stir well.
- Slowly add in the milk & cheese, stirring continuously until the cheese melts.
- Add additional salt and pepper to taste.