Potatoes are simmered in broth until tender, smashed, and combined with a rich cheesy sauce. This is a great chilly-weather meal.
Ingredients :
3 cups chicken broth or stock, not reduced sodium
½ teaspoon onion powder
½ teaspoon dry mustard powder
1 pound baking potatoes peeled cut into 2" pieces
Cheese Base
1 tablespoon butter
2 cloves garlic minced
1 tablespoon all-purpose flour
1 cup milk
4 ounces cream cheese softened and cut into small cubes
1 cup shredded cheddar cheese
½ cup shredded Gruyere cheese
¼ teaspoon salt
¼ teaspoon black pepper
Directions :
In a medium pot, mix chicken broth, pepper, and mustard powder, and bring to a boil. Add diced potatoes and reduce heat to a simmer. Cook for 15 minutes, or until the potatoes are fork-tender.
Mash the potatoes slightly using a hand masher.*
In a separate medium saucepan, melt butter and garlic over medium heat just until fragrant. Stir in flour and cook for 1 minute more.
Gradually add milk, stirring after each addition, until the mixture is smooth. Bring the mixture to a boil over medium heat and cook until thick and bubbly.
Stir in cream cheese and onion powder and whisk until smooth.
Turn off the heat and add shredded cheese. Stir until the cheese is melted.
Add the smashed potatoes to the cheese mixture and add potato broth to reach desired consistency. I add all of the broth but for a thicker soup, you can add a little bit less.
Simmer for 1 minute to combine. Taste and Season with additional salt and pepper. Garnish as desired and enjoy!
