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Havarti Potato Soup

Havarti Potato Soup 

The smell and taste of Homemade Havarti Potato Soup brings back so many memories for me. Growing up my mom made soup all the time, and the soup she was most well known for was her homemade potato soup.

 Potato Soup

 

As a child my family and I would go on annual camping trips – that were filled with traditions – with several other families. One tradition was that the children did all the cleaning up after meals, and the dads would do all the cooking, except for the first night. The first night of our camping trips were set aside for the soups that our moms had prepared ahead of time in their crock pots. Every time we went camping my mom would make her delicious homemade potato soup.

 

This recipe, Havarti Potato Soup, is very similar to my moms original recipe, except for a few things. My husband is not a fan of onions, so instead, we use onion powder – but you could easily dice an onion and throw it in the pot. Another difference is that my husband and I have a special spot in our hearts – or stomachs – for cheese, so this recipe has a good amount of both havarti cheese and parmesan cheese.

 

What you’ll need:

2 tablespoons butter

1/3 cup diced carrots

1/3 cup diced celery

1/8 teaspoon black pepper

1/8 teaspoon Season All

1/8 teaspoon salt

dash of garlic powder

1/8 teaspoon onion powder – or diced onion

1 1/4 cup vegetable broth

1 cup warm water

3 cups of diced potatoes

¼ teaspoon room temperature cream cheese

2 deli slices of creamy havarti cheese

1/3 cup parmesan cheese

½ cups half and half – or if you feel like being obese, as my husband puts it

½ cups milk

Seasonings to taste – we like to add an extra 1/8 teaspoon of black pepper, 1/8 teaspoon salt, 1/8 teaspoon crushed basil, 1/8 teaspoon Season All, and a hint of cayenne pepper to give it a kick.

 

Havarti Potato Soup with celery and carrots

 

Cook butter and seasoned vegetables over medium heat for 1-2 minutes after the butter begins to sizzle.

 Havarti Potato Soup chunks of potatoes

 

Next, pour in 1 ¼ cup of vegetable broth, 1 cup warm water, and the 3 cups of diced potatoes. If the liquid does not cover the potatoes add more water until it does so that the potatoes cook evenly. Cook at medium high heat until the soup begins to boil, and then turn the heat down to medium until the potatoes are tender – about 10-15 minutes.

 

Some people just use water, but we like to use a mixture of vegetable broth and water because the vegetable broth adds a good flavor to the soup.

 Havarti Potato Soup with the potatoes slightly mashed

 

Once the potatoes are tender, turn the heat down to low and use a potato smasher to mash some of the potatoes. Although it can be tempting to make it a mashed potato soup it is best to just lightly smash the potatoes and leaves a good amount of chunks intact.

 

Next, add the cheese – ¼ teaspoon cream cheese, 2 deli slices of creamy havarti cheese, and 1/3 cup parmesan cheese. Once the cheese has melted, add ½ cup half and half and ½ cup of milk and cook at medium heat until it begins to bubble.

 

If the soup does not begin to thicken on its on you can speed up the thickening process by adding 1 tablespoon of flour slowly while whisking it in to avoid any clumps.

 

All that is left is to add seasonings to taste and enjoy – we love flavor so we like to add an extra 1/8 teaspoon of black pepper, 1/8 teaspoon salt, 1/8 teaspoon crushed basil, 1/8 teaspoon Season All, and a hint of cayenne pepper to give it a little kick.

  

Hearty Soup

 

We like to enjoy this soup with a grilled havarti cheese sandwich – I know so healthy!

 

Havarti Potato Soup
Serves 3
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Ingredients
  1. 2 tablespoons butter
  2. 1/3 cup diced carrots
  3. 1/3 cup diced celery
  4. 1/8 teaspoon black pepper
  5. 1/8 teaspoon Season All
  6. 1/8 teaspoon salt
  7. dash of garlic powder
  8. 1/8 teaspoon onion powder – or diced onion
  9. 1 1/4 cup vegetable broth
  10. 1 cup warm water
  11. 3 cups of diced potatoes
  12. ¼ teaspoon room temperature cream cheese
  13. 2 deli slices of creamy havarti cheese
  14. 1/3 cup parmesan cheese
  15. ½ cups half and half – or if you feel like being obese, as my husband puts it
  16. ½ cups milk
  17. Seasonings to taste - we like to add an extra 1/8 teaspoon of black pepper, 1/8 teaspoon salt, 1/8 teaspoon crushed basil, 1/8 teaspoon Season All, and a hint of cayenne pepper to give it a kick.
Instructions
  1. Cook butter and seasoned vegetables over medium heat for 1-2 minutes after the butter begins to sizzle.
  2. Next, pour in 1 ¼ cup of vegetable broth, 1 cup warm water, and the 3 cups of diced potatoes. If the liquid does not cover the potatoes add more water until it does so that the potatoes cook evenly. Cook at medium high heat until the soup begins to boil, and then turn the heat down to medium until the potatoes are tender – about 10-15 minutes.
  3. Once the potatoes are tender, turn the heat down to low and use a potato smasher to mash some of the potatoes.
  4. Next, add the cheese – ¼ teaspoon cream cheese, 2 deli slices of creamy havarti cheese, and 1/3 cup parmesan cheese. Once the cheese has melted, add ½ cup half and half and ½ cup of milk and cook at medium heat until it begins to bubble.
  5. All that is left is to add seasonings to taste and enjoy – we love flavor so we like to add an extra 1/8 teaspoon of black pepper, 1/8 teaspoon salt, 1/8 teaspoon crushed basil, 1/8 teaspoon Season All, and a hint of cayenne pepper to give it a little kick.
Notes
  1. Although it can be tempting to make it a mashed potato soup it is best to just lightly smash the potatoes and leaves a good amount of chunks intact.
  2. If the soup does not begin to thicken on its on you can speed up the thickening process by adding 1 tablespoon of flour slowly while whisking it in to avoid any clumps.
Domestically Blissful http://domesticallyblissful.com/
 

5 Responses so far.

  1. Kim says:

    1/4 of a teaspoon of cream cheese? that’s not enough to be worth adding

    • Domestically Blissful says:

      You can always add more! :) We just like a little in this soup – sometimes a little can go a long way! Plus I’ve learned not to argue with my husbands proportions of ingredients when it comes to soup, his soups are incredible!

  2. Jenny B says:

    This recipe sounds delicious!! I’ve included it in a roundup of potato soup recipes over on my blog. Thank you for sharing it.

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