I’m becoming the Soup Master, not to be confused with the Soup Nazi, but every bit as prestigious.
As a child, I hated soup, all except my grandma’s string-bean soup. Other than that, in my ten year-old opinion, soup was for sick people and old people. Through the years, something happened. Somewhere along the line, I fell in love with soup. I suspect it has something to do with living in an Arctic dead zone, but I can’t prove it.
Now we have Soup Sunday. My family isn’t really on board, but I soldier on. They like my soup; it’s not that. They just can’t seem to remember that Sunday dinner is soup.
As a result of these Sunday dinners, I’ve gotten pretty good at making soup. I made this potato cheese soup without a recipe. It was so good, I decided to share it, so I snapped a few less than extraordinary pictures. The taste makes up for the bad photography. I give you my word.
Potato Cheese Soup Ingredients
- one onion
- 32 oz. box chicken broth
- 4 cups whole milk
- one pack cheese slices
- 6-7 slices cooked bacon pieces
- salt & pepper
- roasted ground coriander
- garlic powder
- big pinch red pepper flakes
- celery seed
Chop your onion and carrots. I can’t tell you how many carrots I used, because I didn’t keep track; however, I opted for a lot of carrots, because we need our vegetables and soup is the perfect place to hide vegetables. In a sauté pan, add a splash of olive oil and I added a pat of butter, but you can skip that in the name of health. Whatever.
Cook those veggies until they get soft.
In a large soup pot (Do they call them stock pots?), pour your chicken broth and begin heating it. Add your veggies after they get soft or you get tired of stirring them.
Peel and dice (make them bite size) your potatoes. Again, no idea how many I used, but it was quite a few…maybe 8, but they were on the small side. If I’m making potato soup, I want a lot of potatoes. You know? So fill the pot.
I needed to add one cup of water to the chicken broth in order to fully cover my potatoes. To make up for the water, I added one teaspoon of powered chicken broth.
Boil the potatoes until they are tender. Then add 4 cups of whole milk, previously cooked bacon pieces, and seasonings to taste. I never measure the seasonings, but we like things spicy, so I’m not shy with my shakers.
Cook until the soup comes to a boiling point (but don’t let it roll and get all crazy…just heat the milk) and add one pack of cut up cheese slices. I use the kind in plastic wrappers, because I’m fancy like that. I’m sure you can use another soft cheese, like Velveeta, but I hear that’s in high demand these days. Besides, the nice people at Kraft promise they use real milk in each slice. Now, how’s that for real?
Simmer until the cheese is melted through. Then, enjoy!
Do you make soups?
What is your favorite kind?
If you have a soup recipe you absolutely love, will you be so kind as to leave a link in the comments? Thanks a bunch! I have a feeling there will be many more Soup Sundays before spring arrives.