Cheesy Potato Soup with Toppings
recipe slightly adapted from Culinary Concoctions by Peabody
- 7 c. potatoes, peeled and cubed
- 1 c. potatoes, peeled and shredded
- 1 large onion, diced
- 4 c. chopped celery
- 2 tsp. salt
- 1 qt. (4 cups) chicken or vegetable broth or water*
- 1 qt. (4 cups) half-n-half
- 6 tbsp. butter
- 1 c. freshly grated sharp cheddar cheese
- 1/2 c. freshly grated Parmesan cheese
- 4 tbsp. chopped fresh parsley
Place cubed potatoes, onions, celery and salt in a large pot. Cover potatoes with broth or water (you may need a little more than 4 cups) and simmer until tender, about 30 minutes up to an hour depending on how tender you like your veggies. Place shredded potatoes in a separate pot (just covered with water) and boil til tender.
Once cooked to your liking, put in blender or food processor fitted with the metal blade and puree until smooth.
Return to pot then add half-n-half, butter, shredded potatoes, parsley and cheese. Stir and simmer until piping hot, but do not boil. Top with bacon pieces, cheese and chives- yum!
NOTE: If you have an immersion blender, I suggest using it. It's one less thing to clean up and easier than transferring hot veggies from pot to pot.
Also, I used dried parsley because I didn't have fresh and reduced the amount to 2 tbsp.
*The original recipe called for water to boil the potatoes in, but I used chicken broth for more flavor. Use what you have or like.