This is a Cheesy Potato Soup Recipe made creamy and elegant using Camembert cheese and cottage cheese. A French version, Potage Creme de Fromage, is an easy way to bring a little slice of elegance to a comfort food classic.
My mom put her humble easier than easy potato soup recipe on the dinner table at least once a week while I was growing up. Simple with ingredients, old fashioned in nature, and so big on flavor, her potato soup is definitely towards the top of my comfort food list.
Culinary School took my potato soup experience to a whole new level by introducing me to this French classic, Potage Creme de Fromage. Which simply translate to cheesy potato soup.
And I have to admit, this version is probably the best potato soup recipe I’ve ever eaten.
This soup is so different than my mom’s, so I can’t compare apples to apples, this version is so thick and rich and well, potato-y.
Made rich and delightful with Camembert cheese and a surprise ingredient, cottage cheese, let’s take a look at this cheesy potato soup.
What Is Camembert Cheese?
Camembert cheese is similar to Brie cheese. It’s a cow’s milk cheese that originated in Normandy, France. It’s creamy in texture with an edible rind. The flavor has been described as mushroomy, garlicky nutty and fruity. Camembert has a more intense flavor than brie, but the two can be interchangeable.
Cheesy Potato Soup Recipe, Potage Creme de Fromage
If you’re looking for a beautiful cream of potato soup, look no further.
The French know their “creamy”. Now and then I like to make this fancier version using Camembert and cottage cheese. It most certainly lives up to its high falutin’ name, Potage Creme de Fromage.
French Cheesy Potato Soup, (Potage Creme de Fromage)
Ingredients
- 2 Tablespoon butter unsalted
- 1 medium sweet onion finely chopped
- 1 stalk celery finely chopped
- 2-3 medium potatoes peeled and small chopped
- 1/4 Cup all-purpose flour
- 2 cups chicken stock
- 2/3 Cup milk
- 4 ounces Camembert cheese rind removed
- 1/2 cup cottage cheese drained
- Salt and pepper to taste
Instructions
- Melt butter in a large saucepan. Gently cook onion and celery in butter for 5 minutes. Stir in flour and cook for 1 minute. Place chopped potatoes in pan. Gradually stir in stock and milk. Bring to a simmer and cook 15 minutes. (or until potatoes are tender) Cut cheese in small pieces. Add cheese and cottage cheese to soup. Stir 2 – 3 minutes or until cheese is melted.
- Season with salt and pepper. Sprinkle with chives.
Nutrition
Cheesy Potato Soup …It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Potato soup was a regular in my house growing up also. We always finished it with a pat of butter. I love the camembert in this, potatoes and cheese, ultimate comfort food.
Thank you Rhonda.
Love potato soup and the cheese only makes it better 🙂
Karen, I’m sure missing your blog posts. Sure hope all is well in your part of the world.
Yummy!! I love papas in any form , but in soup they rock!! I just spotted this on Pinterest!!
Thanks Vianney.
Potato soup is one of my favorites too although my mom didn’t make it a lot when I was a kid. It’s something I’ve grown attached to as an adult.
Potato soup is just darn fab.
Man it’s cold out. Definitely a soup night. Thanks so much for the visit and the comment Ansh.
Love, love, love potato soup! It’s in the top 10 comfort foods for me. Dana does it with Swiss cheese, but I like the idea of cottage cheese and Camembert. I sometimes add a bit of bacon. (omg) Lovely photo with the white on white on white.
I love any version of potato soup. I’m such a Swiss cheese fan, I’d gobble that right up. And bacon … YES. 🙂
Gorgeous! And so elegant. I was feeling the potato too this week. 😉 Thanks for sharing with Souper Sundays!
You’re welcome Deb. Tis the season for me and soup… and sharing with Souper Sundays.
The French name makes it sound much more elegant. While you were considering a search party for me, with four posts in a week from you, I’m concerned someone has hijacked your blog :-).
HA! The inconvenient day job has calmed down a bit. Tis the season.
What a great idea to use the Camembert. Comforting and delicious all in one bowl. I wonder if it would be good served cold like vichyssoise?
Sam
Thanks Sam. Surely it would be good cold.
I love recipes that bring back great childhood memories of our mother’s cooking and home. My mother never made potato soup but I certainly do enjoy it now! It looks delish!
So does that mean you’ve never had Potato soup? ohmy … you must give it a try.
My mom also made potato soup all of the time and passed that tradition on to me. When the cupboard is bare, this is my go to supper. I love your “high falutin'” version.
High Falutin is ok sometimes. 🙂
Oh I would like a bowl of this soup right now. Potato soup is among my favorites, might have to make some for dinner tonight!
Holly, it’s definitely a soup day here in Denver.