Monday, December 12, 2016

Cheddar Potato Soup:

Hey everyone!
I've had this recipe on the blog for a while.....well, a few years, actually!!!!
Over time, I've added and taken away a few things from the original recipe to make it better and better, so I wanted to share the new and improved recipe with you!!
It's super easy and super yummy!
I was never the biggest fan of potato soup, but I thoroughly enjoy this one!
Thick and creamy and flavorful...totally comfort food!

I hope you give it a try!!

6 cups potatoes, peeled and cut into 1/2-inch cubes
1 & 1/2 tblsp. butter
1 small onion, chopped
1 & 1/2 tblsp. cornstarch
1/8 tsp. black pepper
1/2 tsp. garlic powder
1 & 1/2 cups chicken broth
2 & 1/2 cups milk
1/2 cup bacon, fried and chopped
1 & 3/4 cups cubed, White Queso Velveeta Cheese
2 teaspoons dried parsley flakes

Place the potatoes in a large saucepan. Add enough water to just cover the potatoes. 
Bring to a boil and cook just until a fork sticks through them. Drain in a colander; set aside.
In the same saucepan, saute onion in butter over medium-high heat until onion is tender.
Whisk in cornstarch, pepper, and garlic powder until smooth.
Add chicken broth and milk.
Cook and stir until mixture barely begins to boil.
Reduce heat to medium.
Stir in potatoes, bacon, and cheese. Stir continually until cheese is melted.
Garnish with parsley.

-Check out my "Recipe Index" for some great muffin or bread recipes to serve with this potato soup!

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