Potato Cheesy Soup
This potato cheesy soup recipe is a creamy and savory meal to enjoy for lunch or dinner. The soup is a hearty blend of potatoes, carrots, and cheese. All you need to turn this dish into a main is a tossed green salad. For the best soup, choose a waxy potato which will become pleasantly creamy. Starchy potatoes, like Russets, will be drier and lend a more granular texture to the dish.
Many potato recipes have an ill reputation because they are prepared with plenty of cream or butter. This soup is somewhat healthier than French fries or scalloped potatoes because it uses vitamin A-rich carrots, as well as milk, which has a much lower fat content than cream. If you want to know what nutrients are in potatoes, the answer is potassium, vitamin C, and iron. One serving of this potato soup recipe will grant you sixteen percent of your daily-recommended intake of potassium. The rich nutrient content of gorgeous potatoes will make this worthwhile to make.
This is a printable recipe.
2 cups chicken broth
1 cup peeled and diced potatoes
1/2 cup finely shredded carrots
1/4 cup chopped green onions
2 cups milk
2 Tablespoons cornstarch
1 cup cheddar cheese
1/2 cup bacon bits (6-8 slices of bacon, cut into small pieces, and cooked in a frying pan until crispy, then put the cooked bacon bits onto a plate lined with paper towel to absorb the grease)
1/2 teaspoon salt
1/2 teaspoon pepper
In a medium saucepan, combine chicken broth, potatoes, carrots, and celery.
Bring to a boil then reduce the heat.
Cover and simmer for 10 minutes or until the vegetables are tender.
Stir cornstarch into the milk and then add to the soup.
Add cheese and stir until melted.
Serve with the bacon bits and the chopped green onions.
Optional: Serve with a dollop of sour cream.
*NOTE: If you find the soup is too thick, you can add a little water to thin it down.
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Nutrition Facts for: Potato Cheesy Soup From Grandmother's Kitchen
Ingredients: Chicken broth, potatoes, carrots, green onions, milk, cornstarch, cheddar cheese, bacon bits, salt, pepper.
* The entire recipe has been calculated for4 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving: Calories 283, Calories from Fat 136, Total Fat 15.1g 23%, Saturated Fat 5.6g 28%, Cholesterol 41mg 14%, Sodium 1398mg 58%, Potassium 551mg 16%, Carbohydrates 18.4g 6%, Dietary Fiber 1.5g 6%, Sugars 7.1g, Protein 17.8g, Vitamin A 48%, Vitamin C 16%, Calcium 17%, Iron 6%
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