Hello! In the kitchen with Sharon this week I made the best cheesy potato soup. I know I always say it was the best, but I am telling you this one was.
Hahaha. Seriously, I found a trick to making it. Well, maybe not a trick but a little something extra that I did. And yes, I ate some for breakfast — delious!
Ingredients
Of course, potatoes cut up in small chunks; finely diced onions, and and finely diced celery. I used a cup each of the onions and celery. I cut up about 17 large potatoes since I made a big pot so I could have leftovers.
I started out with the onions and celery. I put it in the pot and covered it with chicken broth. I used the chicken broth in the carton. I let the onions and celery cook just to get tender, then I added the potatoes and poured in more chicken broth, enough to cover the potatoes.
After the potatoes were tender I added half and half to the top of the pan, then sprinkled pepper and parsley. I then took a cup of half and half and added two heaping tablespoons of flour and mixed it in well. I gradually added that to the soup, stirring as though I was making gravy so it will thicken. If you think it needs to be thicker add another tablespoon of flour to half and half and pour into the soup.
I then added a bag of cheddar cheese and mixed it into the soup. I also added some cheese for garnish along with parsley. I fried a half pound of bacon and fried it crispy. Before serving I crumbled the bacon on top. It is so creamy and delious. If you like potato soup you will love this. Enjoy!
Please send your recipes to shughes@timesgazette.com. If you like, include a picture and a story about your recipe. I would love to hear from you.
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.
