Fabulously Addictive Cheesy Potato Soup

The other day I had a Facebook message from a friend suggesting an online food contest she thought I should try. Actually, her words were, “You could rock this…,” and I was flattered (even if it turns out she said the same thing to her other foodie friends).
What kind of contest is it, you ask? A potato contest!
And what does the grand prize winner get? A professional photo of the recipe and the cover of Family Circle magazine, plus a few other goodies.
So, I am going to rock this. I have the most amazing, comforting, delicious, cantstopthinkingabouttheleftovers recipe for cheesy potato soup, and now I’m going to share it with you. 

You will get addicted!
Cheesy Potato Soup

cheesy potato soup, potatoes, potato soup recipes
{Print this recipe}

Prep: 15 minutes | Cook: 20 minutes | Serves: 4-6

2 cups water
6 potatoes, cubed
1 medium onion, diced
1 1/2 tsp salt
1/4 tsp black pepper
1/4 cup salted butter
1/4 cup flour
2 cups milk*
2 cups cheddar cheese, shredded
3 green onions, sliced
6 strips bacon, cooked & crumbled
1/4 cup sour cream
Combine the first five ingredients in a large soup pot.

potatoes, potato soup recipes, cheesy potato soup
Bring to a boil, then cover and simmer for 15 minutes (or until potatoes are fork-tender). Keep covered over low heat; do not drain.

Meanwhile, in a medium sauce pan, melt the butter over medium heat. Add the flour, whisking to combine, then let cook for an additional minute. Add the milk all at once, whisking occasionally. Once the mixture starts to thicken and bubble, whisk constantly for one more minute. Remove from heat and add the cheese, stirring until cheese has melted. Add the milk mixture and the green onions to the soup pot and stir to combine. Let simmer for another 10 minutes.

Serve hot with bacon and sour cream for garnish.

Let’s hope we have a winner!

*I use whole milk, but you could try 2%. I wouldn’t use skim milk because it doesn’t have enough fat content and your sauce could break.

Mashed Potatoes – Loaded!

No box of potato flakes will ever set foot in my pantry – homemade mashed potatoes are so much yummier & soooo simple to make. I’m all for the standard mash, but sometimes I like to take them to the next level. Enter my Loaded Mashed Potatoes…a whipped, silky, creamy, cheesy accompaniment that easily takes the place of your typical potato side!

Here’s what you need:
  • 6 medium potatoes, cubed (skins optional)
  • 1/2 cup milk – more or less to taste
  • 4 tbsp salted butter
  • 1 tsp salt
  • 1/4 tsp pepper

(Stop here – everything above this is my Basic Mashed Potato recipe & can be used without the ingredients below!)

  • 1/4 cup sour cream
  • 1/2 cup cheddar cheese
  • 2 green onions, chopped
  • 4 slices bacon, cooked & chopped

And here’s how you make it:

In a medium sauce pot, cover the potatoes with cold water high enough so they’re just covered. Bring to a boil, then reduce heat and continue boiling on medium/high for 15 minutes. Drain potatoes & set aside.
Return your pot to the stove & set on a medium/low heat. Add the butter & milk, cooking until warmed – don’t boil the milk! Add the potatoes, salt, pepper, sour cream, cheese, onions, and bacon. With a hand mixer turned off, mash the ingredients together for about 10 seconds. Turn the mixer on medium and whip the potato mixture until light and fluffy. Add additional milk, salt, and/or pepper to taste.
These potatoes reheat really well in the microwave. In fact, I had my leftovers for dinner tonight (it’s a Dinner for One night for me), and this is all I have left to share:
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