Amie's Famous Potato Soup
Creamy, cheesy, and very hearty, this Potato Soup is one of my most requested recipes!
Ingredients
- 6 Russet Potatoes, peeled and cut into 1 ½” cubes
- 1 Sweet Onion, diced small
- 4-5 cups of Chicken Broth (should be about 1” above potatoes)
- 2 Chicken Bouillon Cubes
- 1 ½ tsp Dried Thyme
- 1 ½ tsp Dried Basil
- 1/2 tsp Freshly Ground Black Pepper
- 1/4 cup Unsalted Butter
- 1/4 cup All Purpose Flour
- 3 cups Whole Milk
- 1/2 - 1 cup Shredded Sharp Cheddar, preferably white
- Salt & Pepper, to taste
Instructions
- In a large stock pot, add potatoes, onion, chicken broth, chicken bouillon cubes, thyme, basil, and black pepper. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are fork tender.
- Remove about half of the potatoes into a separate bowl, then mash these potatoes with a potato masher. After mostly mashed, pour back into the stock pot.
- Meanwhile, add butter to a medium saucepan over medium heat. Once the butter has melted starts to bubble, add the flour, then whisk together to combine. Once the roux begins to boil, slowly poor the milk, whisking as you pour.
- After all the milk has been added, continue to heat the bechamel, while continuously whisking. Heat the bechamel until it begins to bubble and has thickened to the consistency of buttermilk. Remove from heat, then pour into the stock pot with the potatoes.
- Add the shredded cheese to the soup, then stir until everything is well combined, and the cheese has melted.