Winter made a very rude appearance the weekend after Christmas. Sunday the temps were hovering around 30 degrees with wind and sleet making it feel about 10 degrees.
It was 80 degrees on Christmas day. Everyone complained that it didn’t feel like Christmas, and they were right. That week, people were out Christmas shopping in shorts and flip flops.
By this time of year, we are usually already experiencing winter temperatures.
Much of our region was without power…some for over 24 hours with blizzard-like conditions outside. Wind and sleet made it impossible to do anything outside.
We were blessed to not lose our electricity. And, since I had some potatoes that were going bad…I decided to make some soup. (My husband actually accused me of being addicted to cooking … he said something about there being plenty to eat in the fridge! I couldn’t understand him. lol)
I’ve had this recipe pinned for a while. You can find it over at the Wicked Noodle. Her version is loaded down with lots of goodies. I scaled mine back to just cheese and potatoes. Don’t get me wrong, I love all the other stuff, but I didn’t have it in stock.
This soup was excellent and filled that need for warm, comfort food during the cold spell. It’s a great base and you could add anything to it.
[recipe=title”Cheesy Potato Soup”]
- 2-4 tablespoons of butter
- 1/2 medium-sized sweet onion, chopped
- 3 tablespoons flour
- 1 32-ounce container chicken broth (4 cups)
- 3 pounds red potatoes, cut into chunks
- 1 1/2 cups shredded cheddar cheese
- 2 cups whole milk
- salt & black pepper to taste
- optional toppings: shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, minced fresh jalapeno, a drizzle of adobo sauce
- Salute the onions in the butter in a stock pot. (I used a big one to allow plenty of room for boiling and mashing.)
- Once the onions are translucent, mix in the flour.
- Slowly pour in the chicken broth and mix well. Make sure all the flour is well dissolved.
- Add potato chunks. Broth should cover or come close to covering the potatoes. This will allow them to cook evenly. If you have too many potatoes you can add a little bit of water.
- Cook until the potatoes are almost done. You will want to have some texture in your soup so they don’t need to be over cooked.
- Begin mashing them in the pot with a potato masher. They should be chunky.
- Add cheese and stir it around until melted.
- Add milk and stir together to mix soup. Allow it to cook until heated all the way through. Your heat should be kept low so it doesn’t scorch.
- Season with salt and pepper to taste.
- Top with additional topping if you like. [/recipe]