The humble potato makes this a very economical dish and it is substantial too with the addition of cheese. Many types of cheese will be delicious, with Swiss and cheddar tested in our house!
Potage Crème de Pommes de Terre et du Fromage
This is a warming and tasty thick soup recipe with a touch of cream and cheese for a dreamy comforting starter or light meal. The humble potato makes this a very economical dish to make at home.
You can use a good hard swiss cheese but a good cheddar will also be suitable.
For more potato recipes why not try leek and potato soup or if you want a lovely cool soup for either summer or winter, a delicious vichyssoise is a good choice.
More Delicious Soups
- Wonderful Celery Soup to enjoy any time.
- Tourin Garlic Soup for better health.
- For warmth and heartiness make Leek and Potato Soup.
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Cheesy Potato Soup Recipe
The humble potato makes this a very economical dish and it is substantial too with the addition of cheese. Many types of cheese will be delicious, with Swiss and cheddar tested in our house!
Ingredients
- 4 cup 2lb/1kg raw potatoes, peeled and cut in thick slices or chunks
- 2 onions chopped or sliced thinly
- 1 garlic clove crushed or chopped
- 4 leeks washed and sliced
- ⅛ cup 1 oz/25 grbutter
- 4-6 cup 2-3 pints chicken or vegetable stock
- 1 cup 250 mls cream
- 2 cup 8 oz Swiss or Cheddar cheese, grated
- ½ teaspoon turmeric
- dash of nutmeg
- salt and pepper
Instructions
- Melt the butter in a heavy bottomed pan, large enough to hold all your ingredients.
- Sweat the onions, garlic and vegetables in the butter over low heat for about 10 minutes.
- Add the stock, turmeric and salt and pepper to taste.
- Bring to a boil and then simmer covered until they are tender.
- Remove half of the vegetables with a slotted spoon and reserve, or use all the vegetables to puree if you would like a smooth soup.
- Put half the vegetables through a blender or a fine sieve to make a purée.
- Pour the purée back into the pan with the other vegetables and bring to a boil.
- Pour in the cream slowly, stirring continuously and mix in half of the cheese.
- Garnish your soup with a sprinkle of cheese, bacon crumbles, parsley, or broccoli florets on top.
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