Pureed Potato & Cheddar Cheese Soup Recipe


Pureed Potato & Cheddar Cheese Soup is so satisfying and delicious.   It is so incredibly easy to make and so delicious!  This Pureed Potato and Cheddar Cheese Soup is an excellent stick-to-your-ribs cold weather food to serve your family.  Using cottage cheese, instead of cream, reduces the calories in the potato soup.  You are sure to make this potato soup over and over!


Pureed Potato & Cheddar Cheese Soup Recipe:

Pureed Potato and Cheddar Cheese Soup Recipe

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 servings


2 1/2 cups vegetable or chicken broth*
4 medium-size russet potatoes, peeled and quartered
1 medium carrot, peeled and sliced
1 medium onion, coarsely chopped
3 cloves garlic, minced
1/2 teaspoon red (cayenne) pepper or 1 small dried chile pepper
1 teaspoon dried dill weed, crushed
1/2 cup cottage cheese
1 cup milk
1 cup shredded sharp cheddar cheese
Salt and pepper to taste

* Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.



In a large soup pot over medium-high heat, bring vegetable or chicken broth, potatoes, carrots, onion, garlic, cayenne pepper or chile pepper, and dill weed to a boil.  Reduce heat to low, cover, and simmer approximately 20 to 30 minutes until potatoes are tender when pierced.  Remove from heat and let cool 10 to 15 minutes.

In a food processor or a blender, add potato mixture (do this in two to three batches); whirl until smooth.  When I am putting something hot. like soup,  in a blender, I only fill it about half to 2/3 full because it will expand as it purees  Also when blending hot soup, blend on the lowest possible setting.  In the final batch, add cottage cheese and blend until it is totally smooth..

Return to soup pot; add milk, cheddar cheese, salt, and pepper.  Cook and stir until heated.  Remove from heat.

Serve in soup bowls.

Makes 4 servings.




Cheese    Chile Peppers    Potatoes    Soup, Stew, Chili & Chowder Recipes    Winter   

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