Potato Cheese Soup
Calories:
Ingredients
- 8 cups potatoes, diced, boiled
- 2 Tbsp butter
- 1 cup onions chopped
- 2 cups celery
- 2 Tbsp flour
- 1 ½ tsp salt
- 1 ½ tsp pepper
- 1 ½ tsp Slap Ya Mama® seasoning (can be found at Walmart®)
- 4 cups vegetable broth
- 2 cups heavy cream
- 8 oz Velveeta cheese, cubed
- 2 cups sharp cheddar, shredded
Instructions
- Cut peeled potatoes into ½-3/4 chunks and place in a large dutch oven or saucepan. Cover with water.
- Cook until fork tender, about 15-20 minutes. Drain and leave in strainer. Remove about ½ of the potatoes and mash. This will add a bit more thickness to the soup.
- In the same pan, melt butter and add chopped onions and celery. Saute for about 8-10 minutes until celery is soft and onions are translucent.
- Sprinkle with flour, stir and cook for a minute or so.
- Gently pour vegetable broth into pan along with heavy cream, salt and pepper and seasoning.
- Cook over low/medium heat until hot then add velveeta and cheddar cheese. Stir.
- Once cheese has melted, add in the potatoes that have been mashed, stir and then add the remaining potato chunks to the liquid.
- Continue on a low heat until ready to serve.
- Top with additional cheese if desired.
Notes
Recipe adapted from The Magical Slow Cooker.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg