My friend Jamie, makes this soup often for potlucks. It is very popular and the children ask for it often at home. It is wonderful with a green salad on the side.
Some good potatoes to try are Russet, Red potatoes or Yukon gold potatoes. Each will have a slightly different flavor.
Ingredients
- 6 large baking potatoes
- 1 large onion chopped
- 2 stalks celery diced
- 1 cup carrots diced, optional
- 1 quart chicken broth
- 3 cloves garlic minced (roasted and smashed is excellent)
- 1/4 cup butter
- 2 1/2 tsp salt
- 1 tsp pepper
- 1 cup cream or half and half
- 1 cup sharp cheddar
- 3 Tbl fresh chives chopped
Garnish
- bacon or cooked sausage
- sour cream
- cheese
Servings: servings
Instructions
- Peel and dice potatoes into 1/2 inch cubes.
- Saute onion, celery, carrots and garlic in butter.
- Combine with potatoes and chicken broth in crock pot and cook on high 4 hours or until potatoes are tender.
- (Or simmer on stove until potatoes are tender).
- Mash vegetables slightly.
- Stir in salt and pepper to taste, then add chives, cream and cheese.
- Do not boil.
- Serve warm and garnish with bacon, sour cream and extra cheese if desired.
Recipe Notes
Jamie's version does not use the carrots or celery.
For cheesy potato soup: after mashing vegetables slightly, thicken soup with 1/4 cup flour added to some milk until smooth. Stir slowly into soup and bring to a gentle boil. Cook and stir until thickened and then turn heat down and add 4 cups sharp cheddar cheese, cream and spices.
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