Cheesy Potato Soup

by Karin Calloway

If your looking at some cold, wet weather, I bet your family will enjoy this simple, comforting meal as much as mine did! If you have some fresh chives or green onions on hand, chop some up and scatter them over the top of each serving.

Cheesy Potato Soup

  • 8-10 small Yukon Gold potatoes, peeled, diced and boiled in salted water until tender 
  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 7 cups milk (I used 1 percent)
  • 3 cups shredded sharp cheddar cheese

  • 1 cup reduced-fat sour cream
  • Sea salt and freshly ground black pepper, to taste

Melt the butter in a sauce pot or Dutch oven over medium-high heat. Whisk in the flour and continue whisking for 1 minute, until smooth. Gradually whisk in the milk. Reduce heat to medium-low and simmer until thickened, about 10 minutes. Stir in the potatoes, cheese and sour cream, heat just until the cheese is melted and serve.

Makes 6 servings.

Cheesy Potato Soup

Related Recipe Categories
Soups and Salads