What do you do when you mother goes shopping at BJ’s and comes home with 10 pounds of potatoes and 6 quarts of chicken broth? Why, you make potato cheddar soup, of course!
So a few weekends ago, while I was puttering around the house in my pajamas, I started looking at what else I had in my cupboards that I could use to make the soup.
Bacon? Now we’re getting somewhere!
I apologize for all the soup recipes that I’ve been posting, but I just can’t stop making them! 🙂
You will need:
- 1/4 cup butter
- 3/4 white onion, chopped (the recipe called for 1/2 but I added a little extra. Sorry Ken!)
- 1/4 cup all-purpose flour
- 2 cups water
- a handful of baby carrots, diced (or 2 large ones)
- 4 stalks celery, diced
- several cloves (5-6) of garlic, minced
- salt and pepper to taste
- 1 cup milk
- 2 tablespoons chicken soup base
- 1 cup warm water
- 5 pounds russet potatoes, peeled and cubed
- 1 cup shredded Cheddar cheese (I added close to 1 and 1/2)
- 6-10 slices crisp cooked bacon, crumbled
In a large saucepan, melt the butter over medium heat. Then add the diced onions and sauté until translucent.
Don’t you just love that smell?
Stir in the flour, and then add 2 cups of water, celery, carrots, garlic, salt and pepper. Once heated through, add the milk.
Dissolve the chicken stock in 1 cup of warm water (I’m not sure how crucial this step is) and pour into the saucepan.
Add the cubed potatoes into the crock-pot, and then pour your soup base on top of it.
She added a bay leaf to the soup, but I have no idea what that is or where to get one, so I skipped that step 🙂
Cook on high for 5 hours or low for 8 hours, covered.
When it’s done, puree the whole batch (or do half if you like big chunks in your soup) and add back into the crock-pot.
Add your cheese and bacon chunks and stir until the cheese is melted.
I served it with a dash of paprika on top, because I am a firm believer that it goes with everything.
As with any soup, you are encouraged to tweak the recipe. Add more vegetables and less garlic if you want, or cut back on the cheese and bacon to make it a little healthier.
To me, this recipe was nearly perfect. It was so thick and creamy, but like my broccoli cheddar soup I had to add milk to the stock when I reheated it, so that it wasn’t quite so thick. I still can’t master that consistency! It wasn’t a problem though, it still tasted phenomenal.
Next time I make it, I might chop the bacon even finer. All my friends loved the big chunks, but I found them too distracting.
But you absolutely cannot beat the flavor of a baked potato in soup form! Enjoy.
The original recipe is here.