One pot hearty cheese soup
How to make a soup dish from scratch that does as a whole meal or main course.
- Equipment needed to make cheese soup
- Ingredients needed to make cheese soup
- Directions to make cheese soup
I've tried several variations of cheese soup over the years and this one has to be my favorite. Not only is it inexpensive to make and full of nutrients, it is delicious. Done properly, this soup takes about thirty minutes to prepare, and can be made in just one pot with a lid. This is perfect for busy families on the go, or just those who hate to wash dishes!
Equipment needed to make cheese soup
One large soup pot with lid
Wooden stirring spoon (large)
Paper towel for quick clean ups
Ingredients needed to make cheese soup
900ml container of low sodium vegetable broth
1 can of low sodium or regular cheddar cheese soup
2 large sweet potatoes peeled and cubed into one inch pieces
1 package (small) of Velveeta cheese or 1 cup of low fat cheese whiz
3 green onions diced into one centimetre pieces
4 rashers of low sodium or regular bacon
pinch black and white pepper to taste
Directions to make cheese soup
Place sweet potatoes into the pot with water and bring to a boil. Drain, and leave a little water remaining to mash them. While potatoes are coming to a boil cube the Velveeta cheese into one inch pieces on the cutting board (or omit this stage if using cheese whiz). Cut the green onion so it is ready.
Once sweet potatoes are mashed add the container of vegetable broth and the can of cheese soup. Cook on medium heat with lid on until it comes to a bubble not a full boil. Stir once or twice to make sure the cheese gets mixed with the broth.
Next, leave the lid off and put in the cubed Velveeta cheese or the cheese whiz. Keep a low heat while you do this so the cheese doesn't burn. It will take about five minutes for it all to be absorbed. Then let it cook through for another five minutes. During this time place the bacon on some paper towel and in the microwave for about two minutes. Once cooled cut into one centimetre pieces.
Throw the bacon and the green onion into the soup and garnish with about a half teaspoon each of white and black pepper, do not add salt. Serve immediately.
This soup is a hearty winter meal that easily serves four. An important consideration to watch here is the salt intake. If you must use a regular cheddar soup, make sure the make is low sodium or it will taste very salty. The sweet potato does tend to remain at the bottom of the bowl of the soup but the flavor will spread through.