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Saturday, October 16, 2010

cheesy potato soup

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The weather is turning nippy, leaves are changing colors, boy scouts are selling popcorn (ahem), Halloween costumes are being made, and the wind is blowing strong.  It's time to whip up some soup!

For this recipe, you'll need:

  • A bunch of potatoes.  I think I used about 8 medium russets
  • Two cans of stock, whatever type you have.  Use homemade if you want.
  • A couple of cups of water
  • Cheese.  I prefer cheddar.   I used a LOT for this, use as much as you're willing.  At least two cups, I'd say.
  • Milk or cream.  About a cup, maybe two depending on how creamy you like your soup and which dairy option you choose.
  • Corn starch, two to four tablespoons.  Again, this depends on how thick you like your soup.
  • A dash or three of Worcestershire sauce for tanginess.
  • Green onions to make it pretty

Lookie here.  I thought this was the most ingenious move of the year.  I used my apple peeler/corer/slicer to peel and slice my potatoes!  Who would've thunk of that?  I just stuck that bad boy in there, gave it a twirl, and had handy-dandy potato curls.  Viola! 

See how easy it can be?

And, then, you get these cute little potato rings.  They boil up really quickly, too.  This is how I've started doing my mashed potatoes, as well as the taters for this soup.

Then, pour your water and broth in a pot and boil 'em up just like so.  You don't need that stick of butter in the background.  That was for something else. When your potatoes are all nice and soft, take a trusty potato masher and smoosh them all up.  Whatever you do, don't drain them! 
Then, add your cheese.  If you buy it in a block, like I do, grate it up and toss it in.  I did about a cup at a time.  Stir it up so that the cheese gets all nice and melty.  If you use extra sharp cheddar, you'll probably wind up using less than two cups.  Or, you could do a combination of a few of your favorite cheeses.  Once you've got all your cheese melted, add your milk.  Just drizzle it in while stirring.  Mix it all up and then add your corn starch.  Make sure to follow the directions on the back of the corn starch container, or else it will be all lumpy.  Add salt and pepper as desired.  Simmer the soup for awhile, however long you happen to have.  Then, either use an immersion blender to smooth everything out or put a few cups of soup in your blender at a time.  Just, cover the hole in the top of the blender, so that you don't splatter everywhere!  Pour the soup back into the pot and repeat.  When you're done, it should be nice and thick and smooth.

Then, add your Worcestershire sauce.  If you add it at the end, it gives the soup the kick it needs.  Serve in bowls, garnished with green olives.  We ate ours with yummy grilled ham and cheese sandwiches, topped with caramelized onions and spicy mustard.  (Thanks to Arisce for that recipe.)

1 comment:

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