I posted a recipe for potato soup sometime last fall, but my recipe has morphed a little since then. Luke and I both love potato soup, and I've made at least once a month since September. It is so perfect for a cold, winter day! I made it this week, so I thought it would be the perfect recipe to share today.
So here is the recipe:
Prep Time: 15 minutes
Cook Time: 35 minutes
8-10 russet potatoes, peeled and chopped into bite-sized pieces (More or less depending on how thick you want your soup. We like ours THICK!)
1 box chicken broth (32 oz)
2 tbsp butter
1 large onion, chopped
2 cloves garlic, minced
5 tbsp flour
1 tsp dried basil
1 tsp pepper
1 1/2 tsp salt
1 1/2 c half and half cream
1 tsp hot pepper sauce
3/4 c shredded cheddar cheese
1. put the peeled, chopped potatoes into a large pot. Pour chicken broth over the potatoes. There should be enough chicken broth to just cover all of the potatoes. heat to boiling. Reduce heat, cover, and simmer for 20 minutes2. Meanwhile, saute garlic and onion in the butter until tender. Stir in flour, basil, salt, and pepper. Add to chicken broth and potatoes (after the 20 minutes). Mix Well.
3. Add the half and half and hot pepper sauce. Bring to a boil.
4. Add cheddar cheese. stir until melted and well blended.
5. Reduce heat and simmer for 10 minutes. And there you have it!
I like to eat my soup topped with bacon bits, sour cream, and more cheddar cheese (hey, I never claimed that any of this was healthy!!)
This makes a LOT of soup! We like to share it or bring leftovers to work for the next week! This soup is so rich and delicious. The cold, gloomy season is almost over, so you should make it soon before it's too late ;-) I know I'll miss potato soup during the summer months!