My mom has been making this potato cheese soup as long as I can remember and it is a favorite of her children and now of her grandchildren. She always serves it with her homemade bread. YUM! Often times my parents will have all the family over for a “5 soup Sunday”. Each of their children in the area, which is 5 right now, brings their family and a soup. This easy potato soup is ALWAYS one of the 5 options. The children especially love this simple yet delicious soup. One of the great things about this soup is I almost always have the few ingredients needed for this soup on hand in my fridge and pantry.
It begins by sautéing onion in butter. I like to melt the butter and let it just start to lightly brown and then add the onions. This really increases the flavor of the soup, by allowing the butter to develop a rich, deep flavor and color.
Next, I add the sliced potatoes, water, black pepper and chicken bouillon. I slice the potatoes instead of cube or chop because they seem easier to mash later. My mom always uses canned chicken broth in her’s. Both are delicious, but I like the taste of the bouillon and it is cheaper and takes up less cupboard space than canned broth.
The potatoes boil in the seasoned broth and onion. The potatoes are done and ready to be mashed when a fork, stuck in the center, splits the potato.
Turn off the heat and using a potato masher, carefully mash the potatoes. If you like a slightly chunky soup, add the sour cream and stir to incorporate. If you want your soup smooth and silky jump to the next step.
After mashing, add the sour cream. I like to use my stick blender and puree until all the chunks of onion and potato are gone. This makes it extra creamy.
There you have it. Now top this beauty with some freshly grated, sharp cheddar cheese!
Stir the cheese well and allow to melt throughout the soup. Serve immediately or keep warm, stirring occasionally.