My Favorite Two Cheese Potato Soup

2 Peter 1:3-6

Confirming One’s Calling and Election

3 His divine power has given us everything we need for a godly life through our knowledge of him who called us by his own glory and goodness. 4Through these he has given us his very great and precious promises, so that through them you may participate in the divine nature, having escaped the corruption in the world caused by evil desires. 5 For this very reason, make every effort to add to your faith goodness; and to goodness, knowledge; 6 and to knowledge, self-control; and to self-control, perseverance; and to perseverance, godliness; (NIV)

Today was “fellowship day” at Community Bible Study.  That means that each member brings something to share and after we have our study we have a fellowship time.  Since January is synonymous with SOUP, our group feasted on two different kinks of soup, fruit salad, and pimiento cheese sandwiches!  Since I love to make soup I offered to bring some.
I had planned to write about something else today but this soup turned out so good I couldn’t wait to share the recipe.  For at least the next month or so we will have soup every week at our house.  My two culinary consultants both join me in loving soup and this is our soupy time of the year!  I think probably everyone has a standard potato cheese soup recipe.  But I will tell you a secret … this one is hard to beat!
I like to start with a couple carrots, fresh celery and an onion.  I sure find that some onions are stronger than others and this onion was no exception.  I still used the whole thing and it was a nice strong flavor.
I think the “secret” to amazing cheesy potato soup is in two ingredients.  The first being — chicken bouillon.  I like to cook my potatoes and carrots in water that contains at least 3 cubes of chicken bouillon.  It really adds richness to the soup base.
After I have these veggies well cooked I take a potato masher and give it a go!  The mashed up vegetables release enough starch through this process that I don’t have to thicken the soup any other way.  It will naturally thicken through this process.
Once the celery and onions are combined into this potato mash, this mixture can be refrigerated for a day until the soup is needed.  At that time you can finish with the milk and cheese.  However, if you want to eat it now — you are in luck because adding in the other veggies, milk, and cheese turns this potato mash into an awesome creamy and totally fabulous soup!  Oh, but my second secret ingredient … the two cheeses.  One, Velveta – that is a given. The second – Fontina!  Fontina cheese melts velvety smooth with mild, salty flavor.  I don’t add any meat to this recipe because it is so good without it.  But if you want, crispy crumbled bacon or diced ham can be added.
Most often I like to serve a crusty bread or some basil Parmesan puffs with soup.
I hope this week has been a good one for you and that you will have a deliciously soupy weekend!

Many Blessings and Happy Cooking!

Two Cheese Potato Soup

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

Such a rich potato soup enhanced by the flavors of the chicken base, carrots, onion, and celery. A Vegetarian delight anyone would enjoy!

Serves: 8

Ingredients

• 6 Potatoes, Peeled and cubed
• 1 Carrot, chopped
• 3 stalks celery, chopped
• 1 white onion, chopped
• ¼ cup Butter
• 4 cup Milk
• 3 cube Chicken Bouillon
• 12 oz Velveta Cheese, diced
• 4 to 6 oz Fontina Cheese, diced
• 1 cup Heavy Cream

Instructions

1. In a large pot over high heat, combine the potatoes, carrots, and chicken bouillon cubes with water to cover. Boil for 15 minutes or until tender.
   
2. With a potato masher, mash through the mixture until no large chunks of potato or carrots are left.
   
3. In a separate skillet over medium heat, saute' the celery and onion in the butter for about 10 minutes. Transfer celery and onion mixture to the pot and slowly stir in the 4 cups of milk. Heat slowly, adding the cheese as you stir. Allow the cheese to melt, stirring well. Do not heat mixture over 160 degrees F. as this can cause the soup to curdle.
   
4. Optional - for a richer soup heavy cream can be added after the cheese is melted. To do this, temper the cream by adding a small portion of the soup (1/2 cup or so) into the cream stirring well, then slowly add this warmed cream mixture back into the soup.
5. Serve with a sprinkling of cheese, croutons, or crackers.
   

Notes

(1)  Heavy cream is a delicious option but can be left out when counting fat grams.

(2) "Temper" is a culinary term meaning to stabilize certain products. For instance, when a hot liquid, like soup, is mixed with cold cream, it is added slowly, whisking the entire time, so the dairy product doesn't curdle.

(3) Can be made the day before and refrigerated until ready to use.  Warm slowly before serving.

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