Creamy Potato Cheese Soup
Healthy comfort food at its finest! This cheesy and creamy potato soup recipe tastes rich, decadent, and simply healthy with the addition of a few key fresh veggies.
Servings 6
Calories 481kcal
Ingredients
- 10 medium russet potato
- 3 medium carrot
- 6 cup whole mushrooms, brown, Italian, or Crimini
- 3 stalk green onion
- 2 clove garlic
- 4 tablespoon butter, unsalted
- 1 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 2 teaspoon onion powder
- 1/4 cup flour, all-purpose
- 2 cup milk
- 2 cup vegetable broth
- 4 ounce cheddar cheese
Serve With
- 4 cup spinach
- 2 medium carrot
- 1 cup cherry tomatoes
Instructions
- Peel and chop potatoes; dice carrots and mushrooms and place everything in a large pot. Add enough water to cover the veggies and bring to a boil. Cook until veggies have become tender; approximately 10 minutes.
- Add 2-3 cups of the potatoes, carrots, and mushrooms to a blender; blend until smooth, adding cooking liquid as needed. Set aside.
- Slice green onions and mince garlic. Heat a large saucepan over medium and add butter. Once butter is melted, add onions, garlic, salt, pepper, and onion powder; mix to combine. Continue to cook over medium heat, until onions have softened.
- Add flour and stir continuously until thick and bubbly. Then add the milk and broth very slowly until it forms a thick white sauce.
- Pour pureed vegetables into the white sauce, then add the rest of the cooked veggies. Grate the cheese; add to the soup and stir to combine.
- For the salad, add the spinach to a large bowl. Peel and slice the carrots; cut the tomatoes in half. Add to the bowl and toss with your favorite dressing, if desired.
- Serve soup topped with additional cheese, if desired, and salad on the side.
