Recipe By: Cori Tipton, Zanesville, Ohio – Runner Up, Old Mill Recipe Contest 2020
“In the past few months, my husband and I have been doing a play on Guy Fieri’s grocery game with our 9-year-old as the judge. Our challenge was to spend under $10 for our entire meal, and it had to include cream cheese. I thought of things we already had in the pantry to keep me within budget. I was able to create this homemade potato soup (served with cheddar biscuits) for our family of three for under $10. The best part was there was enough leftover to freeze for a future dinner!”Print
Cheddar Potato Soup
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 8 1x
- 6 medium-large potatoes, peeled and cut into 1-inch chunks (about 6 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 The Old Mill Plain 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
- 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.