Cheddar Potato Soup

Original recipe by Suzanne Lejeune.

• Yield: 4 servings
• Total time: ~35 min
• Cuisine: American
• Course: Full Meal, Lunch and Snack, Main Dish, Side Dish, Snacks
• Est. cost: ~$12–$18 CAD (at time of writing)

Cheddar Potato Soup | SIMM

Shop It

Produce

• Yukon gold potatoes — 3 medium
• Yellow onion — 1 small
• Celery — 1 stalk
• Garlic — 1 head
• Fresh thyme — 2 sprigs

Dairy & Eggs

• Old cheddar, shredded — 1 bag

Pantry

• Chicken broth — 1 large container
• Chicken bouillon cubes or base

Meat & Seafood

• Bacon — 1 pack

Mise It

Soup Base (soup machine)

• Dice 3 medium Yukon gold potatoes.
• Buzz 1 small yellow onion.
• Buzz 1 celery stalk.
• Quarter 1 garlic clove.
• Strip the leaves from 2 sprigs fresh thyme.
• Measure 3 to 4 cups chicken broth to the Max Fill line.

Cheddar Finish (small bowl)

• Measure 1 cup shredded old cheddar at room temperature.
• Measure 2 tsp chicken bouillon base.

Bacon Topping (plate + paper towel)

• Place 4 slices bacon on a plate and cover with paper towel.

Make It

1. ADD the potatoes, onion, celery, garlic, thyme, and chicken broth to the soup machine.
2. SET the soup machine to the Puree Soup setting.
3. START the soup machine.
4. MICROWAVE the bacon until cooked but not too crispy, about 5 to 6 minutes.
5. CRUMBLE the cooked bacon.
6. ADD the cheddar and chicken bouillon base once the soup machine has finished its cycle.
7. WHISK the soup until thoroughly combined and the cheese is fully melted.
8. TASTE and SEASON with salt and pepper to taste.
9. SERVE! Top the soup with the crumbled bacon.

Tools: Soup machine, microwave, whisk, paper towels, plate.

Cook this with Mise It. Get the app, save this recipe and it becomes a Shop It list, a Mise It prep plan and Make It steps you can follow.