With winter in full force, soup has quickly become the staple of the season. Quick, easy and wallet friendly, this is sure to be an instant hit with everyone!
Anyone who knows me knows that I love two things....warm hearty soup, and potatoes. So naturally potato soup brings together the best of both worlds! Below is my favorite recipe for pure, cheesy winter happiness.
When it comes to soup, the devil is in the prep work. For this, and just about every other soup that calls for carrots, I find that shaving them with a grater or peeler to be the quickest and most flavorful way to prepare them. Just peel like you normally would, then continue to peel until gone...it's easiest to peel into a mixing bowl, to avoid flying carrot! The thin sciles soak up more of those delicious juices and put out more flavor, in my humble opinion. For all other veggies in this recipe, chop them up however you please.
Cheesy Potato Soup
What you'll need
3 lb Russett potatoes, cubed
2 sticks celery, chopped
1/3 chopped yellow onion
3 carrots, shaved
3 stalks green onion, chopped
1 minced garlic clove, or 2 tsp dried minced garlic
1 10oz can cream of chicken soup (though any "cream of" soup will do)
1 cup half & half
1 container pre-cooked bacon pieces
Cooking Instructions Prep time: 30 min Cook time: 1 hr
In large cooking pot, combine chopped Russett potatoes, chopped onion, and garlic. Add hot water to pot until potatoes are almost completely submerged and bring to a boil (too much water will make it runny, but if you do add too much, just keep letting it boil lightly uncovered until the excess water has evaporated). Continue to boil until the potatoes are easily broken with a fork, then add in celery, shaved carrots, cream of chicken soup, and half and half.
Simmer for another 15 minutes uncovered, stirring occaisionally, then add in the chopped green onion and bacon pieces. Simmer 5-10 more minutes, stirring occaisionally.
And soup's on! Feel free to add cheese into the pot, however I find that it reheats better if I leave out the cheese, and add it to individual bowls instead. Serve with hot or cold french bread for maximun enjoyment!
I hope you enjoy this amazingly simple little treasure as much as my family and I have! As always, if you have any questions, comments, or suggestions I would love to hear from you! Bon Appètit!
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