This potato soup is so good that won’t get enough of. It is so creamy and full of flavor. With a piece of bread with this soup and you will have a great lunch.
4 medium potatoes peeled and diced (about 3 cups)
½ cup diced onions
2 ½ tbsp.butter
2 tbsp. all-purpose flour
½ cup heavy whipping cream
1 ½ cups shredded cheddar cheese
2 cubes chicken stock bouillon cubes dissolved in 1 liter water (4 cups) if using bouillon granules use the amount enough to dissolve in 1 liter according to the package directions.
In a pot, combine the diced potatoes with the water that was combined with chicken stock bouillon cubes. Bring to boil cover and reduce heat to medium.
Cook potatoes until tender about 15 minutes.
With a slotted spoon, scoop 1 cup of diced potatoes and put aside. And put the rest of the broth and potatoes aside in a bowl or you can keep them in the same pot if you are planning to use another pot for the rest of the recipe.
Over medium heat, melt butter and sauté onions for about 1 minute. Add flour and stir it until the onions are well coated.
Add the potatoes and the broth to the pot (do not add the 1 cup potatoes we reserved aside before). Cook for 5 minutes.
With handheld blender, blend the potatoes, broth and onions in the pot until it is well blended and creamy.
Reduce heat to low and add the cream, cheese and the 1 cup reserved diced potatoes and stir until the cheese melts and everything is well combined.