My Family’s Potato Cheddar Cheese Soup
I love this soup, it’s one of my all time favorites. My mom taught my sister and I this recipe and her mom taught her. If you are a potato skin on kind of person or not, it doesn’t matter. This easy recipe can be modified to fit whatever you love in your soup too. I often add a dab of sour cream, more cheese (of course – if there is any leftover that is), bacon crumbles, jalapeno crips and of course, more pepper. Make it yours and pair with your favorite bread from Rustic Coast Pastries of course.
Make a hearty delicious creamy potato soup in 30 minutes or less. There's nothing like a fresh loaf of RCP bread paired with a hot pot of soup on a rainy day.
Ingredients:
6 – 9 Potatoes
1 Yellow Onion
Celery Sliced (to taste/preference)
1 Can Canned Milk
Grated Cheddar Cheese (or other flavors)
Spices (to taste): Garlic (minced), parsley flakes, onion powder, garlic powder, celery salt, salt & fresh cracked pepper
Instructions:Peel potatoes and cut into bite size pieces. Put in large soup pan.
Sautee onions and celery together with either butter other preferred cooking fat (oil). Add the celery & onion mixture to the potatoes in the soup pot. Barely cover with water. Bring to a boil, as soon as it boils, turn down to low and simmer for 20 – 30 minutes until the potatoes and celery are tender.
Add cheese, canned milk (approximately ½ the can). Don’t add too much if the mixture is already runny – you want the soup to be thick. Add spices to taste. Cook together until the mixture simmers again.
Add additional items in your soup bowl: More cheese, pepperjack cheese, bacon, sour cream, jalapeno crispy strips, French’s fried onion strips and anything else your tastebuds are requesting. Enjoy!