Triple Cheddar Potato Soup

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Triple Cheddar Potato Soup

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This soul-satisfying soup will warm your toes on a cold winter day.

Tags: Intermediate, One Hour, Soups & Stews, Cheese, Vegetables, Blend, Winter
Serves: 6
Skill level: Intermediate
Prep time: 25  minutes
Cooking time: 27  minutes
Total: 52  minutes

Additional Information

Ingredients

2 tbsp (25 mL) PC Salted Country Churned Butter
1 large onion, chopped
2 carrots, chopped
1 small clove garlic, peeled
1 container (900 mL) PC Organics Chicken Broth - Ready to Use
2 Yukon Gold potatoes, peeled and chopped (about 2-1/2 cups/625 mL)
1 cup (250 mL) beer
1 cup (250 mL) PC Triple Cheddar Shredded Cheese

Instructions

  1. In saucepan, melt butter over medium heat. Cook onions, carrots and whole garlic clove for 10 to 12 minutes or until softened and golden. Stir in broth and potatoes. Bring to a boil. Reduce heat to simmer; cover and cook for 12 to 15 minutes or until potatoes are very tender. Stir in beer; cook 1 minute longer.
  2. Using immersion blender, purée soup. (Or purée in batches in a blender.) Return puréed soup to medium-low heat. Stir in cheese until it melts. Serve sprinkled with additional cheese and chopped fresh chives, if desired.

Chef's Tips

Shredded cheese is a real convenience food- try layering into scalloped potatoes or lasagna, using to make grilled cheese sandwiches or stirring into hot canned soup, especially tomato, just before serving.

Nutritional Information

Per generous 1 cup (250 mL) serving:
Calories 220 Cal
Fat 11 g
Sodium 620 mg
Carbohydrate 20 g
Fibre 3 g
Protein 8 g
Source of fibre