Nap Time Express - Cheesy Potato Soup | Recipeish | Gustus Vitae

  • Yield: 4-6 portions, depending on how hungry everyone is.
  • Time: 45 minutes.
  • Storage Notes: Will keep in the fridge, covered, for up to 3 days.
  • Difficulty: Easy.

This is not a meal that we can in good conscience recommend for lunch on a workday - this is delicious, decadent nap fuel at it's finest. As you're making this, we recommend throwing a blanket on the couch in preparation of what's to come, and then enjoying every last drop of this deeply rich and satisfying soup.


  • Rinse and cube potatoes, celery, and carrots, and finely chop onions.
  • Bring a large pot or dutch oven up to medium high, and melt butter.
  • When the butter begins to foam, add in celery, carrots and onion. Cook on medium heat, stirring regularly, until they begin to soften, about 6-8 minutes.
  • Add in Roast Veggie SeasoningThis Of Ours Garlic Pepper Rub, and Crushed Red Pepper Flakes.
  • Stir well to combine, and sprinkle in flour, a little at a time, stirring as you do so. Cook for 2-3 minutes to take the raw edge off of the flour while mixing well to avoid lumps.
  • Stir in stock.
  • Raise heat to high and bring to a low boil, then add in cubed potatoes.
  • Cover, reduce heat to medium, and cook for 10 minutes, before removing the lid and cooking for a further 15 minutes, at which point a fork should be able to easily pierce the potatoes.
  • Reduce heat to low, and stir in sour cream and grated cheese.
  • Stir until cheese is fully melted and incorporated, then ladle into bowl.
  • Garnish with a small dollop of sour cream, a sprig or two of parsley, serve, and devour.