Read Next: 35+ Easy Lunch Ideas
Meat – Try cooking and slicing ham, chicken, or sausage into the soup. Veggies – Use fresh or frozen corn, celery, broccoli, carrots, zucchini, or peas for more of a vegetarian soup. Herbs – Try garlic, chives, parsley, or oregano for added flavor. Spicy – Give it a kick of heat by adding chiles, red pepper flakes, or even sriracha to the soup. Cream cheese – Make it like Panera Bread and add 8 ounces of cream cheese to your soup. It makes it extra creamy! Butter – A tablespoon of butter adds richness and gives the soup a smooth buttery texture.
Picking the Right Potatoes – Choose the right potatoes like russet potatoes or Yukon gold potatoes. They both have a creamy texture to them. Cutting – When cutting or adding vegetables or meat, try to cut in uniform pieces to have even cooking throughout the process. Sauteing – If you plan to add more veggies, make sure to saute them with the onions. Roux – Make a roux by mixing flour with the butter or broth. This will be a thick and smooth mixture that helps improve the texture and thickness of the soup. Make sure not to burn it or brown it too much. Add Liquids Slowly – Make sure to add liquids slowly and carefully, while stirring the soup at the same time. This will give the soup a consistent creamy texture while cooking. Quality cheese – Choose a good quality block cheese that you can hand-shred (my favorite is sharp cheddar). The cheese will melt properly and evenly if it is hand-shredded. Prepackaged shredded cheese has a coating on it that doesn’t melt as well into the soup.
Storage – Place the cooled-down potato cheese soup into an airtight container and store it in the refrigerator for four to five days. Reheating – When ready to reheat, place the soup in a microwaveable bowl or on the stovetop. Warm it up slowly until it reaches a desired temperature to enjoy.
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