This may rank as one of the world's UGLIEST food photos ever . . . but it is a wonderful recipe that our family LOVES!
We love this Cheesy Potato Soup that I've been making for many years now. It's truly delish - so don't let my ugly photo trick you into thinking you should never, ever try this.
There are several things I enjoy about this recipe:
1. It's inexpensive to make.
2. When doubled or tripled, it will feed a crowd.
3. It doesn't take very long to make.
4. If you need to cool it down quickly, so you can refrigerate it for storage or to freeze, it works well for that, too. Just cook the potatoes, add the seasonings and cheese, and save the milk for last. When ready to place it into the fridge to cool, add the milk, stir well, and place in the fridge. The milk drops the temperature considerably so the soup doesn't stay in the danger zone of food improperly stored while cooling.
Here's Cheesy Potato Soup:
In a large saucepan (I use a 6-quart pot for a single or double batch), melt butter over medium-high heat. Saute celery and onion until tender. Add diced potatoes and broth. Cover and simmer until potatoes are tender, about 12 minutes. Using a hand potato masher, gently mash some of the potatoes in the pot; leave some chunks whole. Stir in seasonings and milk. Add the cheese and heat only until melted. Garnish with croutons, if desired.
**If you find that your soup needs more potatoes to firm it up a bit, you may consider adding 1/2 cup to 1 cup organic instant mashed potatoes and stirring until the soup is thicker.
Okay, are these two photos any better? :) They're not mine; they are in the Creative Commons public domain for anyone to use. I could try to sneak this by you and claim these photos as my own...but I won't. (Even though I'd sure like to!)
What's your favorite "go to" soup recipe that you enjoy making in the cooler weather?
Hi! I'm Julieanne!
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