Cheesy German Potato Soup

1 1/2 cups shredded cheddar cheese

1 cup shredded Gruyere cheese

3 tbsp all-purpose flour

8 slices bacon, chopped

3 large carrots, chopped

1 medium onion, diced

2 cloves garlic, minced

6 cups low-sodium chicken broth

1/2 tsp ground black pepper

1/2 tsp crushed red pepper flakes

1/2 tsp dried thyme

1 tbsp dried parsley

2 cans (15 oz each) READ German Potato Salad

1 cup heavy cream

1 cup whole milk

chopped parsley or chives (optional)

Place cheeses and flour in gallon-size zip-top bag. Close bag. Shake until cheese is covered with flour; set aside.

In large Dutch oven over medium heat, cook bacon until crisp, stirring occasionally. Transfer to paper towel-lined plate; set aside.

Pour off all but 2-3 tablespoons bacon drippings. Return Dutch oven to medium heat. Add carrots, onion and garlic. Cook until onions are translucent and carrots are softened, 3-4 minutes. Add chicken broth, black pepper, red pepper flakes, thyme and parsley. Stir in potato salad. Continue cooking over medium heat 5 minutes, or until potatoes are heated through, stirring occasionally.

Reduce heat to low. Slowly stir in cream and milk. Cook 5-8 minutes until blended and heated through, stirring frequently. Slowly add cheeses, stirring until melted. Top with bacon. Garnish with parsley or chives, if desired.

Recipe courtesy of “Today’s Creative Life”

Cheesy German Potato Soup

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