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The ingredients needed to cook Creamy Cheesy Potato Soup:
- You need 2 pounds Russet Potatoes
- Prepare 1 Medium Yellow Onion
- You need 3 cups Chicken Broth
- Prepare 2 cups Whole Milk
- Take 8 oz Muenster Cheese
- Take 8 oz Smoked Gouda
- Use 4 tbsp butter
- Provide 1/4 cup flour
- Provide 1 package Thin Sliced Ham or Bacon
- Take Salt & pepper (to taste)
Steps to make Creamy Cheesy Potato Soup:
- Peel and Chop potatoes & onion to desired thickness. The smaller the dice the faster the cook time.
- Combine broth, potatoes, onion in pot. Bring to a gentle boil. Season with salt and pepper.
- Melt butter in another saucepan. Once melted whisk in the flour to form a roux. Cook for about a minute.
- Once the roux has cooked out. Add the milk slowly to form a thick bechamel sauce.
- Grate the cheeses and add slowly to the bechamel to create the cheese base. Season with salt and pepper.
- Once the potato & onion mixture has reached desired level of doneness (usually 10 to 15 minutes) add the cheers base to the stockpot. If the soup is too thick you can add water or milk to thin it out. If the soup is too thin, you can cook it a bit long to thicken.
- Chop ham or bacon and saute in a frying pan. Once crispy, remove from heat.
- Serve soup in bowl with the crispy bacon or ham as garnish.
This creamy and cheesy potato soup with broccoli comes together quickly for an easy and quick weeknight meal that everyone will love. But this broccoli potato cheese soup recipe doesn't sacrifice flavor in it's ingredient modifications, but instead is a healthyish version of my childhood fave. Place quartered potatoes in a stock pot. Pour in vegetable broth, water, and seasonings over the potatoes. This creamy and dreamy crock pot cheesy potato soup recipe is easy to make.
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