Cheddar Potato Soup
Recipe by Cori Tipton, Zanesville, Ohio
Runner-Up, Old Mill Recipe Contest 2020
Cori Tipton and her family put their own spin on Guy’s Grocery Games, challenging themselves to make a full meal for under $10—with their 9-year-old as the judge!
“I thought of things we already had in the pantry to keep me within budget,” she says.
The result? A comforting homemade potato soup with cheddar biscuits that fed her family of three, with enough leftovers to freeze for another meal.
Here’s a recipe for Cheddar Drop Biscuits from The Old Mill to serve alongside your soup!
CHEDDAR POTATO SOUP
Yield: 8 Servings
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Ingredients
- 6 medium-large potatoes, peeled and cut into 1-inch chunks (about6 to 7 cups)
- 2 chicken bouillon cubes
- 1 quart (4 cups) chicken broth
- 1 package (8 ounces) cream cheese, cut into 8 pieces
- ¼ cup Miller's Choice Unbleached Flour
- ½ cup heavy whipping cream
- 2 cups shredded mild cheddar cheese, divided use
- 4 slices bacon, cooked and crumbled
- Chopped green onions or parsley for garnish
Instructions
- Place the potatoes, bouillon cubes, and chicken broth in a large saucepan over medium-high heat. When the broth comes to a boil, reduce the heat to low, cover the pan, and let the potatoes cook until tender, about 10 to 12 minutes.
- Remove the pan from the heat, and whisk in the cream cheese, flour, cream and half of the cheese. You can turn this mixture into a food processor or blender to purée until smooth. Or you can just whisk and stir until nearly smooth. Cover the pan and keep over low heat while you prepare the garnish.
- To serve, ladle the soup into bowls, and top with shredded cheese, bacon, and chopped onions or parsley.
Slow-Cooker Method
- Dump all the ingredients except green onions in a slow-cooker. Stir to combine.
- Cook on high power for 3 to 4 hours, or until the potatoes are tender.
- Reduce the power to low and cook for 2 more hours.
- Ladle into bowls and top with chopped green onions and sour cream.