Friday, March 15, 2013

Scrumptious Cheesy Potato Soup

I made this soup for my family last Sunday. I put a little too much black pepper in it, but my wife, who hates black pepper, could not stop eating it. The best part: its a mix-it and forget-it type meal that is simple but will keep you coming back for more.

 -Red potatoes, sliced or cubed your favorite way
 -Assorted veggies, try to stay sweet, stay away from the acidic (I used corn and carrots)
 -Chicken Stock
 -Some sort of meat, or beans if you want to go veggie-style (I used chopped ham)
 -Flour and fat (to make a roux, I used margarine)
 -Cheese that is creamy when melted (I used medium cheddar)

I started by making some chicken stock with water and bullion. At this point I really wasn't too sure what kind of soup I wanted, so I surveyed my pantry and discovered some red potatoes. I sliced the potatoes thin to maximize uptake of flavor and added them to the boiling stock. After I added all the potatoes, I decided I wanted to make the soup creamy, so I melted some margarine and made a roux (for the uninitiated, it is pronounced "roo"; I'll be doing a special next week talking about how to make and use a roux). I added some of the chicken stock and shredded cheese to the roux to start blending it with the liquid and some then added that mixture back into the pot of boiling potatoes. Then I added my meat and veggies, and I let the soup simmer for something like 2 hours.

When I came back to it, everything was melt-in-your-mouth soft and the flavors were practically melded into one. Aubrie (my wife) made the rolls from scratch. When we dipped the rolls in the soup, it was liquidy enough that the roll could take it up, but not so liquidy that the roll became soggy. The consensus: INCREDIBLE!


  1. I just read this and immediately set about making it! Can't wait!

    1. I hope you enjoy it as much as we did! :)