Sean’s father used to make the most delectable potato cheese soup. He would start it late in the afternoon and have it simmer all day, and just before dinner he would blend the potatoes and add the butter, cheese, and milk. It was the most delicious thing I had ever tasted.
As the years past, we attempted to replicate the recipe. This labour of love was one of our favorite dishes during our cold winters. It wasn’t until a few years ago when I found a similar recipe called Smashed Potato Soup that this dish
became more of a staple in our home. Now, we have found the perfect balance of dad’s slow cooked recipe that is just as mouth-watering delicious and saves us time. We now call it Roasted Garlic Potato Cheese Soup, because we know he would approve of our additions.
Please read this recipe all the way through before you make it.
Here it is:
Roasted Garlic Potato Cheese Soup
Adapted from Lee Patterson’s Potato Cheese Soup
6 large, or 8 medium, russet potatoes, washed and quartered. *If you have soft potatoes, you can definitely use them in this soup. Just reduce the cooking time 10-15 minutes.
1 large yellow onion, diced
2 tsp Salt
5-6 cloves of garlic, peeled
1 Tbs Grapeseed oil – you can substitute olive oil
1 – 1 1/2c cups milk – any milk you have on hand will work. Please note that Coconut milk may sweeten the soup.
4 Tbs, or 1/2 a stick, of butter
14 oz can diced green chilies**
16ox, or 1lb, of bacon, cooked and diced**
1 bag of frozen peas**
1 bag of frozen corn**
1/2 lb jack cheese, shredded*
1c Italian cheese mix, shredded*
1c Cheddar/ Jack mix, shredded*
2 Tbs herb goat cheese* – we used Redwood Hills Farm Chèvre Garlic Chive
Place potatoes, onions, and salt into a large pot. Fill the pot with water, until it rises just above the potatoes. Boil for 30 minutes, or until fork tender. If you are using soft potatoes, reduce this time by 10 minutes and check. If the potatoes are still soft, cook for another 5 minutes.
While the potatoes and onions are boiling, in a small pan pour 1 Tbs of Grapeseed oil, approx. two turns around the pan, and bring it up to heat. Reduce heat to medium and add 5-6 cloves of garlic. Roast garlic on one side until brown. Flip the garlic over and brown on the other side. Remove from heat and add the garlic to the potato pot.
While everything is boiling, cook, cool, and cut the bacon. Set aside.
In a large bowl, microwave the peas and corn according to the directions. Set aside.
When the potatoes are done and the add milk and butter. With an immersion blender, or hand smasher, puree the potatoes, leaving a few chunks for texture.
Keep the heat on low, add the chilies, and slowly stir in small amounts of cheese, stirring in between so the cheese melts thoroughly. Clumping may occur is all the cheese is added at once.
Stir in bacon and veggies.
*If you do not have the other cheeses, you can use 1lb-1 1/2 lbs of jack cheese, shredded
**If you are not a big fan of diced green chilies, you can omit it. Theses chilies carry no heat, they are just there to add flavor. ~
Also, if you are not a big fan of frozen peas and/or corn, these too can be omitted. They are there to provide veggies and extra nutrition to the soup. ~ Bacon can also be omitted as it adds extra protein and flavor to the soup, but is not essential.
Store in air tight container or freezer bags.