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Cheesy Cream Of Potato Soup
A year round favorite, freezes well too! Ingredients
- 3 Russet Potatoes (peeled, cubed)
- 1-1/2 cups Low Sodium Vegetable Stock/Broth
- 1 cup Heavy Cream
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded white cheddar cheese
- one teaspoon garlic salt
- one teaspoon black pepper
- one teaspoon parsley flakes
- one stalk celery (rinsed, sliced)
- one carrot (peeled, shaved)
Directions
- In a pot of boiling water add a dash of salt and cubed potatoes, cook until fork tender (about 14 minutes), drain and set aside
- In a soup pot (lidded) add vegetable stock/broth, cream on medium heat, add all seasonings and stir to combine. Cook 6 minutes, add cheeses slowly and stir until melted, add cooked potatoes, stir gently, cook 5 minutes on medium heat.
- Ladle into soup bowls garnish with celery slices and carrots.
- Garnish if desired with seasoned homemade croutons, crackers.
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