Oh hey...it's about 90 degrees in August in Michigan. I want soup. Let's go.
One of the best things about soup is you can really use what you have and it turns out decent every time. I never make it the same way. This is a general outline of what I did but feel free to adjust for what you have.
Start with some garlic, onions, celery and carrots sautéing.
Add in 7 cups potatoes.
Add in all the milk and what not and soup!
Cheesy Potato Soup Recipe
-7 cups peeled, diced potatoes
-1/2 cup peeled, diced onions
-1/2 cup diced carrots
-1 tbsp minced garlic
-1/2 cup diced celery
-8 cups milk
-2 cups chicken broth
-1 can of cheddar soup
-1 cup heavy cream
-1 block colby jack cheese, shredded
-1 cup greek yogurt or sour cream
-To thicken, you can use instant potato flakes or make a roux with flour and water
-Seasonings of choice - Pepper, salt, garlic powder, seasoned salt, dill
Toppings - Bacon, shredded cheese, chives
In a large pan, add oil to medium heat. Add in onion, garlic, carrot and celery and saute 2-3 min. Add in potatoes and saute 3-4 min. Add in milk, chicken broth, can of cheddar soup and dry seasonings and bring to a boil. Reduce heat and cover, let simmer on low for an hour. Once the potatoes start to soften up, add in half of shredded cheese, greek yogurt and your thickening agent. I was feeling lazy so for this recipe I went with instant mashed potato flakes. You can add in more heavy cream, make a roux or add in more cheese.
From here, it will take some time to thicken up. Which it's doing this, I cooked some bacon. Added the rest of the cheese and adjusted the seasonings to my liking. It was ready to serve with some bread!
