This potato soup is a chill chaser during colder months. It is thick, hearty, and creamy with a subtle cheddar taste.
I used yellow potatoes for this recipe, but I think it would also be delicious with white potatoes.
The potatoes thicken the soup so there is no need for an additional thickener.
This recipe is very easy. Peeling the potatoes is where you will spend most of the prep time.
The recipe calls for 3 pounds of potatoes, which is about five large potatoes as shown above.
The recipe makes about nine one-cup servings. For another cheesy potato soup with wine recipe, click here.