Creamy 4 Cheese Tater Soup (Edit recipe)

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Another fabulous soup to add to your soup season rotation. Dreamy, full of tender taters, and finished with a lush combination of 4 different cheeses. Absolutely divine. Serve with a nice salad to round out the richness.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

55 minutes

INGREDIENTS

20

Serves: 4

Ingredients

1 whole Extra Virgin Olive Oil, A drizzle
3 Tbsp Butter, Unsalted
1 tsp Red Pepper Flakes
4 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
3 whole Celery, sliced
1 whole Carrots, peeled & sliced
8 whole Potatoes, Russet, peeled & chopped. See recipe.
1.5 Tbsp All Purpose Flour
4 cups Plant Based Chickenless Broth - President's Choice
1.5 tsp All Purpose Seasoning - Vegeta
0.5 cup Heavy Whipping Cream, room temperature
0.25 cup Cream Cheese, Full Fat, room Temperature
1 cup Aged Cheddar Cheese, Extra Old White, shredded
0.75 cup Cheddar Cheese, Habanero Cheddar, shredded
0.25 cup Grana Padano Cheese
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Sour Cream, Garnish
3 whole Green Onion (Scallion), sliced for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, butter, garlic, and pepper flakes in a large, deep non-stick pot / soup pot set to just below medium. Once heated, let everything sizzle together for about a minute, stirring fairly often. Add the onion, celery, carrot, and a generous pinch of both salt & pepper. Cook your veggies about 15 minutes, stirring as needed. Reduce your temp if you notice any deep browning. After the 15 mins, your veg should be fairly soft.
For the potatoes, I cut them in half lengthwise, and then half again. I cut each half into 3 - 4 equal sized chunks depending on the size of the potato! Add the potatoes to the pot and season liberally with salt & pepper. Stir to combine and continue to cook another 5 minutes or so, stirring a couple times. Sprinkle in the flour and stir until it is completely absorbed into the veggies. Continue to cook another minute or so.
Pour in the broth, scraping the bottom of your pot to loosen up any flavour bits. Increase the heat and bring your soup to a boil. Once boiled, add the vegeta, reduce the heat o a simmer, and cover for 20 - 25 minutes until your potatoes are fork tender.
Once your taters are perfectly tender, stir in the cream and wait for the soup to start bubbling again. Turn off the heat and fold in the cream cheese. Next, slowly start stirring in all of the shredded cheeses until creamy and combined. At this point, taste your creamy soup and adjust the salt / pepper if needed / desired. Set aside and cover for 5 minutes.
Serve your bowls garnished with a dollop of sour cream, some golden croutons, green onions, additional shredded cheese, pepper, and pepper flakes. These are my suggestions 🙂 ENJOY!
Remaining soup can be stored in an airtight container for 4 days.

Notes

You can use store-bought croutons if desired. I had some leftover sourdough I chopped up and drizzled with EVOO & seasoned with Clubhouse Garlic Plus & Roasted Garlic Pepper seasoning. I finished with a sprinkle of salt and transferred the croutons to a parchment lined baking sheet. I baked them at 350 for about 15 minutes, flipping halfway until golden and crisp.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1084
Fat:	59 g
Carbohydrates:	77 g
Protein:	48 g
Cholesterol:	130 g
Sodium:	1923 mg
Fiber:	11 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.