Marie Callender's Potato Cheese Soup blends creamy potatoes, melted cheddar cheese, and savory herbs into a rich, velvety broth, garnished with crispy bacon bits and green onions for a comforting, hearty meal.
Equipments
- Large pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Ladle
- Measuring cups
- Measuring spoons
- Cheese grater
- Mixing bowl
- Skillet
- Slotted spoon
Ingredients
- 4 large russet potatoes
- 1 medium yellow onion
- 2 cloves garlic
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 6 slices bacon
- 2 green onions
Russet potatoes are ideal for this soup due to their creamy texture when cooked, which helps achieve the velvety consistency you want. Using shredded cheddar cheese instead of pre-sliced ensures it melts smoothly into the broth. Opt for unsalted butter to better control the salt level and balance the flavors with seasoning. Bacon should be cooked until crispy to add a satisfying crunch, complementing the softness of the potatoes. Marie Callender's Potato Cheese Soup is a comforting dish that perfectly combines these ingredients into a rich, flavorful meal.
Instructions
- Peel and dice potatoes.
- Dice yellow onion.
- Mince garlic cloves.
- Slice bacon into small strips.
- Grate cheddar cheese.
- Chop green onions for garnish.
- Heat skillet over medium heat; cook bacon until crispy.
- Remove bacon with slotted spoon; drain on paper towels.
- In large pot, melt butter over medium heat.
- Add diced onion; sauté until softened.
- Add minced garlic; sauté for 1 minute.
- Stir in flour to make a roux; cook for 2-3 minutes.
- Gradually whisk in chicken broth.
- Add diced potatoes, salt, pepper, thyme, and paprika.
- Bring to a simmer; cook until potatoes are tender, about 15-20 minutes.
- Stir in milk and heavy cream.
- Use potato masher or immersion blender for desired consistency.
- Reduce heat to low.
- Add shredded cheddar cheese; stir until melted.
- Taste and adjust seasoning.
- Ladle soup into bowls.
- Garnish with crispy bacon bits and chopped green onions.
Substitution
Marie Callender's Potato Cheese Soup delivers a creamy blend of potatoes, cheddar cheese, and herbs for a rich, satisfying meal. If you don't have russet potatoes, yukon gold or red potatoes can serve as suitable substitutes while maintaining texture. You can replace chicken broth with vegetable broth for a vegetarian option without compromising flavor. When shredding cheddar cheese, opting for pre-shredded cheese saves time but may alter melting consistency. Use a slotted spoon to remove bacon bits to keep the broth clear and enhance presentation.
Tips
Make sure to maintain a gentle simmer once the potatoes are added to avoid breaking them apart completely and losing texture. Gradually whisking in the chicken broth when making the roux ensures a smooth, lump-free base for your soup. Use an immersion blender or potato masher cautiously to achieve your preferred consistency without over-pureeing. Keep your garnishes separate until serving to preserve the crispness of the bacon and the vibrant color of the green onions, enhancing your soup's overall presentation and flavor.
Nutritions
Marie Callender's Potato Cheese Soup is a rich source of protein and calcium, primarily from the cheddar cheese, whole milk, and heavy cream. The russet potatoes offer complex carbohydrates and dietary fiber, supporting digestive health and sustained energy release. Bacon adds savory flavor along with fats and sodium, so moderate portion control helps maintain balanced sodium intake. Incorporating this soup into Your meal plan provides a comforting, nutrient-dense option that combines vitamins, minerals, and macronutrients in every hearty serving.
Storage
To store Marie Callender's Potato Cheese Soup, allow it to cool completely before transferring it into an airtight container. Refrigerate your soup for up to 3-4 days, ensuring it stays fresh and flavorful. For longer storage, freeze the soup in freezer-safe containers for up to 2 months, thawing overnight in the refrigerator before reheating gently on the stove.
Variation or Alternatives
You can substitute smoked gouda or Monterey Jack for the cheddar cheese to create a slightly different flavor profile in the potato cheese soup. Replace chicken broth with vegetable broth for a vegetarian-friendly version without sacrificing richness. For a thicker texture, add an extra tablespoon of flour when making the roux or reduce the amount of milk and cream. Consider sauteing diced celery and carrots along with onions to add more depth to the soup base.
Allergies
Marie Callender's Potato Cheese Soup contains dairy ingredients like whole milk, heavy cream, and cheddar cheese, which may trigger allergic reactions in individuals with lactose intolerance or milk allergies. The soup also includes bacon, which may be a concern for those with pork allergies or sensitivities. If you have food allergies, carefully review the label and avoid this soup if you're allergic to any of these key components.
Why this recipe?
Marie Callender's Potato Cheese Soup menu is beloved for its creamy texture, rich cheddar cheese flavor, and comforting blend of tender potatoes and savory seasonings. The soup offers a perfect balance of hearty satisfaction and indulgence, making it a popular choice among diners seeking warmth and homestyle taste. You will appreciate the nostalgic appeal and easy customization options when making a copycat version at home, allowing you to recreate the restaurant-quality flavor while adjusting ingredients to your preference. Crafting this soup yourself is worth the effort to enjoy a delicious, cost-effective meal that rivals the original.