Indulge your taste buds with a comforting bowl of Potato Cheese Soup, perfectly paired with crispy Grilled Cheese Croutons that take this classic dish to a whole new level! Imagine diving into a creamy, velvety soup brimming with tender potatoes and rich cheddar cheese, all while savoring the satisfying crunch of buttery, cheesy croutons. This delightful recipe not only warms your soul but also makes for a quick and easy meal, ready in just 45 minutes! Whether it's a chilly evening or a cozy family gathering, this Potato Cheese Soup will have everyone asking for seconds. Ready to make this irresistible dish? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- 4 slices bread
- 2 tablespoons butter
Instructions
- Begin by preparing all the ingredients. Peel and dice the potatoes into small cubes for even cooking. Chop the onion finely.
- In a large pot, heat over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the diced potatoes to the pot and stir to combine with the onions. Cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth, ensuring that the potatoes are fully submerged. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is.
- Stir in the heavy cream and shredded cheddar cheese. Continue to heat the soup over low heat, stirring frequently until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- While the soup is simmering, prepare the grilled cheese croutons. Heat a skillet over medium heat and add 2 tablespoons of butter.
- Once the butter is melted, place the slices of bread in the skillet. Top each slice with a generous amount of shredded cheddar cheese, then place another slice of bread on top to create a sandwich.
- Grill the sandwiches for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Remove from the skillet and let cool slightly before cutting into small crouton-sized pieces.
- To serve, ladle the warm potato cheese soup into bowls and top with the grilled cheese croutons. Enjoy your delicious Potato Cheese Soup with Grilled Cheese Croutons!
Tips
- Prep Ahead: To save time, you can peel and dice the potatoes and chop the onion the night before. Store them in an airtight container in the fridge until you're ready to cook.
- Perfect Texture: For a creamier soup, blend all of the soup until smooth. If you prefer a heartier texture, blend just half and leave the rest chunky for added bite.
- Cheese Choices: While cheddar cheese is a classic choice, feel free to experiment with other cheeses like Gruyère or Monterey Jack for a unique flavor twist.
- Grilled Cheese Croutons: Use a mix of cheeses for the croutons to enhance the flavor. Adding a sprinkle of garlic powder or herbs to the butter before grilling can elevate the taste even further.
- Serving Suggestions: Garnish with fresh herbs like chives or parsley for a pop of color and freshness. A drizzle of olive oil or a sprinkle of crispy bacon bits can also add a delicious finishing touch.
- Storage Tips: Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth or cream to bring back its creamy consistency.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 22g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 110mg
