Craving a warm, cheesy, and utterly comforting bowl of deliciousness? Then look no further! This recipe recreates the beloved Marie Callender's Cheese Potato Soup, bringing that restaurant-quality taste right to your kitchen. It's surprisingly easy to make, perfect for a quick weeknight dinner, or a cozy weekend lunch. This healthy and homemade version is a guaranteed crowd-pleaser, offering a simple yet satisfying meal the whole family will adore. Get ready to experience the ultimate comfort food, made from scratch!
Ingredients: You'll Need These Simple Staples
This recipe uses readily available ingredients, making it a perfect choice for busy weeknights.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups russet potatoes, peeled and cubed
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups milk (whole milk recommended for richness)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions, for garnish (optional)
- Sour cream or crème fraîche, for garnish (optional)
Instructions: Let's Get Cooking!
This easy-to-follow recipe guides you through each step, making this delicious soup a breeze to prepare.
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add Potatoes and Broth: Add the cubed potatoes, chicken broth, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
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Blend for Creamy Texture: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Note: If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
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Stir in Milk and Cheese: Return the blended soup to the pot. Stir in the milk and bring to a gentle simmer. Reduce heat to low and stir in the cheddar and Monterey Jack cheese until melted and smooth.
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Serve and Enjoy: Ladle the soup into bowls and garnish with chopped green onions and a dollop of sour cream or crème fraîche, if desired. Serve hot and enjoy this delicious homemade cheese potato soup!
Tips and Variations for the Best Bowl
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
- Make it vegetarian: Substitute the chicken broth with vegetable broth for a vegetarian-friendly version.
- Add other vegetables: Feel free to add other vegetables like carrots, celery, or broccoli florets along with the potatoes.
- Cheese variations: Experiment with different cheeses like Gruyère, Colby Jack, or even a blend of your favorites.
- Creamier consistency: For an extra creamy soup, stir in a tablespoon or two of heavy cream at the end.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (Per Serving, approximate)
- Calories: Approximately 250-300
- Protein: 10-12g
- Fat: 12-15g
- Carbohydrates: 25-30g
This recipe provides a healthy and delicious meal option perfect for those busy weeknights. It's a quick dinner idea that tastes like you spent hours in the kitchen! Enjoy this comforting and flavorful cheese potato soup, a fantastic addition to your collection of best recipes and easy recipes. It's a surefire way to elevate your homemade cooking game!