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Cheesy German Potato Soup

Servings 8

Ingredients

  • 1 1/2 cups shredded cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 3 tablespoons 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 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 2 cans 15 ounces each READ German Potato Salad
  • 1 cup heavy cream
  • 1 cup whole milkchopped parsley or chives optional

Instructions

  • 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.
Keyword: christmas, holiday