Glorified Potato Soup
This is one of those from scratch but quick soups; we lovingly call it Glorified Potato Soup. You can have a hearty soup in less than 30 minutes. Double or Triple recipe for larger batches. Timings don’t change much for this kind of recipe.
Ingredients:
2 chopped potatoes (skins left on are ok)
3 chopped celery stalks
3 chopped carrots
1 chopped onion
1 chopped red or orange bell pepper (any color is fine – we just like the orange and red)
2 cups water
1/2 teaspoon salt (more or less to taste)
1/2 teaspoon pepper (more or less to taste)
1/2 teaspoon garlic powder (more or less to taste)
2 cups chopped broccoli and/or cauliflower (fresh or frozen)
2 cups milk
1/2 lb. Velveeta (or similar) pasteurized prepared cheese product, cut into cubes
2 tablespoons chopped fresh parsley
Parmesan cheese – to taste
Directions:
1. In a large pot, bring potatoes, water, celery, carrot, onion, seasonings, and bell pepper to a boil.
2. Reduce heat and cover for 10 minutes.
3. Stir in the broccoli and simmer for an additional 5-10 minutes, or until vegetables are tender.
4. Reduce the heat to low and add the milk and cheese.
5. Stir continuously until the cheese has melted. Do not boil soup or the cheese will burn.
6. Stir in parsley and sprinkle with Parmesan cheese.
Makes about 4-6 bowls.
** Toss in cooked chicken, tuna or any other left over meat to pump up the protein.
This is a delicious soup that can be whipped up pretty quickly. Adding protein really elevates it to a meal. Of course the cheese is so smooth and adds a wonderful depth to the soup.
You can also make this in your slow cooker. Just toss everything except the milk and cheese in the slow cooker and cook on low for 6-8 hours. Add the milk and cheese (cut the cheese up into smaller cubes or grate) about 15 minutes before serving. Stir frequently to prevent sticking and to make sure the cheese is completely melted.
If freezing for later meal, allow to cool before adding milk and cheese. When ready to use, thaw in refrigerator overnight or place in pan over low heat and bring to temperature. Once soup is hot, add the milk and cheese. Stir constantly until the cheese has melted and is blended. Be gentle with the soup as the vegetables are soft and will smash easily.
I can’t wait to give this a try!
I love soup, and this one looks so yummy. I love the bowl as well. Thanks for sharing!
This is one of my favorite soups when it is cold outside.
that looks so good,,i havent had potato soup since i was a child
ive never made potato soup but my mom made it very well, this one looks really good
that looks so good,ive never made potato soup before
THIS IS THE KIND OF FOOD I CAN SWALLOW AND LOOKS YUMMY; BUT I CHECKED EVERYTHING IN THE MAIN PAGE AND EVERYTHING LOOKS SO GOOD AND SO CLEAN THAT I’LL GIVE THE WEBSITE TO MY DAUGHTER TO PREPARE THIS KIND OF FOODS. SHE IS A CHEF AND I KNOW SHE WILL PUT HER OWN TOUCH AND I HOPE THIS WON’T BE A PROBLEM.
Potato Soup is my favorite soup but I’ve never tried making it. My mother would make it especially in the winter. I’m definitely going to have to make this recipe, looks delicious! Thanks so much for sharing.
This sounds great–even better than basic potato soup! Thanks!
I love this recipe, will omit the bell peppers though (they cause inflammation in your body). but love the addition of broccoli and cauliflower. Will definitely try it.
I like that you can also put this in a slow cooker!
I think it looks so good. I also love the bowl you have it in.
I love potato soup! I make mine from scratch as well, but I have never tried it with bell peppers, broccoli, or cauliflower in it. I will have to add those next time I make it. Thanks for sharing your recipe, it looks yummy!
I’ve always wanted to try making potato soup but for whatever reason it’s a little intimidating for me.
I love potato soup and this looks so yummy! Thanks for sharing your recipe!