Creamy Potato Cheese Soup
This delicious cream potato cheese soup is perfect for a crowd
Servings: 24 cups
Calories: 140cal
Ingredients
- 18 small russet potatoes
- 1/2 cup butter
- 1 tablespoon Better than bouillon chicken paste
- 1 small bunch of green onions, chopped
- 1 dash salt, or more to taste
- 1 dash pepper
- 1 teaspoon minced garlic
- 1/4 cup flour
- 1 quart milk
- 4 cups shredded cheese
Instructions
- Peel and cube 18-20 small russet potatoes and boil till just underdone. Drain potatoes, reserving 4-8 cups of the water.
- In a pan, melt 1 cube real butter.
- Add 1 tablespoon better than Bouillon paste
- Add one small bunch of green onions, chopped, salt, pepper, and garlic.
- Sautee green onions and garlic in the butter.
- Add 1/4 cup flour to butter, and stir till thickened. Slowly add the quart (4 cups) of milk, and continue to stir until it forms a thick white sauce.
- Add cheese and 4 cups of the potato water, alternately, and slowly, stirring between each small amount added. Once the soup is thick and creamy, add the cooked potatoes.
- If too thick, add more potato water as desired.
Notes
140 calories per cup, 9 g protein, 23 g carbs, 12 g fat
Nutrition
Calories: 140cal