Potato Cheese Soup

Prep Time: 15 mins | Cook Time: 30 min. | Course: Dinner | Servings: 4

Potato cheese soup is the ultimate comfort food and the first thing I think of when I think of going back home. Inspired by Mom, she made potato cheese soup served with warmed and buttered onion rolls. 

5 lbs. russet potatoes, peeled and chunked

1 medium onion, diced

2 quarts water

2 Tbsp butter

1 tsp salt

Pepper, to taste

1 tsp green goddess seasoning, at Trader Joes (or onion blend seasoning)

1 Tbsp cheddar powder, optional (at Trader Joes)

½ cup sour cream

1 cup milk

1 cup heavy cream

1 cup cheddar cheese, shredded

Cut peeled potatoes into 1 inch slices, or diced if you prefer. Bring to a boil in a stock pot with the onion and water over medium-high heat. Add in the butter, salt, pepper, onion seasoning and cheddar powder. When the potatoes are tender, break up with a potato masher to desired sized bits. Stir in the sour cream, milk, cream and cheddar. Stir over low heat until cheese is incorporated.