Golden Cream Of Potato Soup
Golden Cream Of Potato Soup offers a hearty, creamy blend of potatoes, vegetables, and cheese, perfect for comforting meals and family gatherings.
Ingredients
- 6 cups cubed peeled potatoes ⓘ
- 2 cups water ⓘ
- 1 cup sliced celery ⓘ
- 1 cup scraped, thinly sliced carrots ⓘ
- 1/2 cup finely chopped onion
- 2 teaspoons dried parsley flakes ⓘ
- 2 chicken flavored bouillon cubes ⓘ
- 1 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 3 cups milk ⓘ
- 1/4 cup flour ⓘ
- 3/4 pound process cheese ⓘ
Instructions
- Combine the potatoes, water, celery, carrots, onion, parsley flakes, bouillon cubes, salt, and pepper in a Dutch oven; bring to a boil.
- Cover, reduce heat, and simmer for 7 to 8 minutes or until vegetables are tender.
- Gradually stir 1/4 cup of milk into the flour to make a smooth paste.
- Stir the flour mixture into the soup.
- Add the remaining 2 3/4 cups of milk and the cubed process cheese.
- Cook over medium heat until the soup is thickened.
Tips & Substitutions
For a smoother texture, blend the soup after cooking until creamy, then return to the pot. If you want a lighter version, substitute half of the milk with vegetable broth. You can also add herbs like thyme or chives for extra flavor, or even swap the process cheese for a sharp cheddar for a bolder taste.
Serving Suggestions
Serve the Golden Cream of Potato Soup with crusty bread or paired with a simple salad for a complete meal. It also complements main dishes like Onion-Crusted Chicken wonderfully. For an extra touch, garnish with fresh parsley or croutons to add texture and visual appeal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a splash of milk or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Golden Cream Of Potato Soup contains roughly 1228 calories, with 21g protein, 178g carbohydrates, and 48g fat. It is an excellent source of vitamin C (86% of the Daily Value), potassium (68% of the Daily Value), and dietary fiber (43% of the Daily Value). Note that it is relatively high in sodium, at 1398mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just follow the recipe, let it cool completely, and refrigerate. When ready to serve, reheat gently on the stove. Just be mindful that the soup may thicken, so adjust with extra milk or broth as needed.
What can I use instead of process cheese?
If you prefer not to use process cheese, sharp cheddar, Gruyère, or Monterey Jack are excellent substitutes. They add a different flavor profile and may require more careful melting to achieve a smooth texture. Grate the cheese before adding it to ensure it melts evenly.
Can I add other vegetables to this soup?
Absolutely! Feel free to incorporate other vegetables such as peas, corn, or even spinach for added nutrition and flavor. Just make sure to adjust cooking times accordingly so that all vegetables are tender yet not overcooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).