Cheesy Potato Slayer Soup

Name: Cheesy Potato Slayer Soup
Prep time: 10 min
Total time: 10 min
Yield: 4-6
Ingredients: 3 tablespoons unsalted butter; 1 large onion, diced; 3 celery stalks, diced; Kosher salt; 4 garlic cloves, thinly sliced; 1 tablespoon plus 2 teaspoons Potato Slayer; 2 ¾ - 3 lbs Yukon Gold or Russet potatoes (see note), peeled and cut into 1-inch cubes; 1 quart low-sodium chicken broth; 2 tablespoons olive oil; 1 ½ cups croutons; 8 ounces grated sharp Cheddar; 1 cup half-and-half (or ½ cup whole milk + ½ cup heavy cream); Chopped fresh dill, for garnish

On cold, blustery nights, there’s nothing more delicious than this creamy, cheesy, silky-smooth potato soup. The preparation is simple and classic, but a few details make it better than the rest. A finish of tangy sharp cheddar and cream create an incredibly smooth, velvety texture. Our Potato Slayer seasoning infuses the soup with its one-of-a-kind spunky, herbaceous backbone. Crunchy croutons and fresh dill provide a fun texture contrast and incredible aroma.

Cheesy Potato Slayer Soup

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

10 minutes

Cook Time

30-40 minutes

We love the pronounced flavor of sharp Cheddar, but you can swap in any variety. If you don’t feel like pureeing the soup, serve it chunky (use a wooden spoon to mash some of the potatoes against the size of the pot to thicken the texture). Feel free to mix up the garnishes as you please: thinly sliced scallions, chives, or crumbled crispy bacon would also be delicious additions.

Ingredients

3 tablespoons unsalted butter
1 large onion, diced
3 celery stalks, diced
Kosher salt
4 garlic cloves, thinly sliced
1 tablespoon plus 2 teaspoons Potato Slayer
2 ¾ - 3 lbs Yukon Gold or Russet potatoes (see note), peeled and cut into 1-inch cubes
1 quart low-sodium chicken broth
2 tablespoons olive oil
1 ½ cups croutons
8 ounces grated sharp Cheddar
1 cup half-and-half (or ½ cup whole milk + ½ cup heavy cream)
Chopped fresh dill, for garnish

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Directions

In a large pot, melt the butter over medium heat. Add onion, celery, and a pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and Potato Slayer and sauté until fragrant, 1 minute.
Add potatoes, broth, 1 cup of water and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
While the soup is simmering, make the croutons. Heat the olive oil in a small saucepan over medium heat. When the oil is hot, add the croutons and a pinch of salt and cook, stirring occasionally, until they’re golden brown (the bread will absorb all of the oil). Transfer the croutons to a plate and set aside.
Using an immersion blender (or transferring the soup to a blender in batches), purée the soup, adding water as needed to thin it out. (The soup can be as thick or brothy as you like.)
Reduce the heat to medium-low. Add cheese and half-and-half and cook at a gentle simmer until the cheese melts, stirring occasionally, 1 to 2 minutes. Taste and season with salt and pepper as needed. Serve the soup in warm bowls, garnished with croutons, dill, and/or your favorite toppings.

Recipe Video

@fireandsmokesociety
Potato Slayer Soup Recipe ⬇️ 3 tablespoons unsalted butter 1 large onion, diced 3 celery stalks, diced 4 garlic cloves, minced 3 tablespoons Potato Slayer (Find at Walmart and Kroger) 3 lbs Russet potatoes, peeled and cut into 1-inch cubes 1 quart low-sodium chicken broth 8 ounces grated sharp Cheddar 1 cup half-and-half Bacon, chives, scallions and dill as optional garnishes Fresh bread, for dipping In a large pot, melt the butter over medium heat. Add onion, celery and sauté until lightly golden and soft, about 10 minutes. Add garlic and Potato Slayer and sauté until fragrant, 1 minute. Add potatoes, broth, 1 cup of water, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes. Purée some or all the soup with an immersion blender (you can also use a regular blender or potato masher). Keep in as many potato chunks as you like. Reduce the heat to medium-low. Add cheese and half-and-half, and cook at a gentle simmer until the cheese melts, stirring occasionally, 1 to 2 minutes. Taste and season with more Potato Slayer as needed. Serve the soup garnished with your favorite toppings and a side of crispy bread.
♬ original sound - Fire & Smoke Society

Recipe Note

Which Potatoes are best for Soup?

Yukon Gold potatoes are dense and waxy, so they give soups a richer, silky texture. Russet potatoes have a lighter “floury” texture that leads to the fluffiest baked potatoes and mashed potatoes. Feel free to use either variety in this recipe (the finish of cheese and cream will ensure a velvety texture either way).

Tags : Potato Slayer

categories : Recipes

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Cheesy Potato Slayer Soup

Cheesy Potato Slayer Soup

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Ingredients

Directions

Recipe Video

Recipe Note

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