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Velvet Potato Cheddar Soup

Velvet Potato Cheddar Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Soups, Stews and Chili
Servings 8
Calories 267 kcal

Ingredients
  

  • 1 1/2 cups Onions
  • 1 clove Fresh garlic minced
  • 4 tbsp Butter
  • 1/2 tsp salt
  • 4 large Carrots diced
  • 1 1/2 cups potatoes peeled and diced
  • 3 cups water
  • 1 tbsp Dill fresh (1 tsp. dried
  • may be substituted)
  • 1/2 cup cream cheese chopped, 4 oz.
  • 2 cup milk
  • 1 1/2 cup Half & half cream
  • 1/2 cup Cheddar cheese shredded or Monterrey Jack Cheese
  • 1/2 tsp salt
  • 1/2 tsp White Pepper
  • A few drops Tabasco Sauce
  • 1/2 tsp dry mustard
  • Small pinch Cayenne
  • 1/4 tsp Nutmeg

Instructions
 

  • In a large sauce pan, sauté salted onions in butter 5 minutes. Add carrots and potatoes, sauté 8 minutes. Add water. Add dill. Simmer, covered, 15 minutes. Add cheese, milk and cream. Reduce heat to low simmer.
  • When vegetables are very soft and cream cheese is melted, puree using a wire whip or blender. Add cheddar cheese to base. Add seasoning.
  • Do not allow to boil.

Nutrition

Calories: 267kcalCarbohydrates: 15gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 483mgPotassium: 379mgFiber: 1gSugar: 5gVitamin A: 697IUVitamin C: 10mgCalcium: 198mgIron: 1mg
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