Havarti Potato Soup

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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.

 

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.

 

Ingredients:

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

1 1/2 teaspoons room temperature cream cheese – He finally agreed to add more 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.

 

 

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

 

 

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.

 

 

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 – 1 1/2 teaspoons 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.

 

  

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

 

I’d love to see your Havarti Potato Soup! Instagram your yummy soup with the hashtag #DomesticallyBlissful and you might find your picture featured on DB’s Instagram! 

 

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