Cheesy Potato Soup

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Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Easy, cheesy, creamy, and delicious! This potato soup will make the whole family happy. Even my son that doesn’t like potatoes eats this soup up! This recipe costs $1.56 per serving and $6.25 for the whole recipe.
Servings 4
Course Main Course
Cuisine American
Servings4

Ingredients

  • 5 Potatoes Russet
  • 1 Carrot
  • 1.5 qt Veggie Broth
  • 1 Onion
  • 3 clove Garlic
  • 1 cup Half and Half or Coconut Milk
  • .5 cup Sour Cream or Coconut Yogurt
  • .5 cup Shredded Cheddar Cheese or Vegan Cheddar Shredded
Optional Toppings
  • 2 pieces Diced and Cooked Bacon
  • Chopped Green Onions

Method

  1. Prepare the Ingredients: Peel and dice the potatoes into 1/2 inch pieces. Peel and shred the carrot. Dice the onion and mince the garlic. Shred the cheese if needed. If using, cut the bacon into small pieces.
  2. Prepare Soup: Heat a large pot over medium-high heat. If using, add the bacon and cook for 4-5 minutes until it begins to get crispy and there is fat in the pan. If not using bacon, add a small amount of oil. Add onion, garlic, and carrot and cook and stir for 4-5 minutes until the onion is soft. Add the potatoes and broth and bring to a simmer and reduce the heat to medium. Simmer for 20-30 minutes until the potatoes are soft.
  3. Finish Soup: Finish the soup by adding the half and half and sour cream. Let it simmer for 5-10 minutes more until the potatoes begin to break down and the soup thickens. Remove the pot from the heat and add the cheese. Stir until the cheese is completely incorporated. Add salt and pepper to taste and serve!
  4. Meal Prep Tip: This soup will keep in the refrigerator for up to 5 days. You can also freeze it for up to six months.