In South Texas, one of our cold fronts is a nice Spring day to most. No matter where you live, temperature dropping below 50 degrees and being wet and rainy all day, is a great excuse to cook up some bone warming, comforting soup.
Baked Potato Soup is my most favorite soup of all. It is so rich and creamy. One little cup will fill you up for hours, and if cooked properly you really can taste all the flavors of a Baked Potato.
I have been playing with this recipe for years. I do that...I am really not a go by the book cook. As you can tell. My measurements are in chunks and handfuls. I use what I have on hand and make due with what the outcome is, most times it is really very good.
So I present to you Potato Soup in about an hour...
6-8 Roughly peeled and chopped baking potatoes.
Boil in 4 qts water with a generous amount of salt.
Once the largest chunks of potato are starting to get tender, pour out 1/2 of the water. Add a large chunk of Velvetta, 1 stick of butter, 1 qt Milk, 1 box of Broth (chicken or veggie), 1 handful of Bacon Bits and Sharp Cheddar Cheese, and 1 wooden spoon full of sour cream.
Stir all of that together until the Velveeta has melted and the sour scream is completely blended into the soup. Now add whatever seasoning you like. I keep it simple..Salt and LOTS of Pepper. Simmer and stir till you are ready to eat.
If your soup is not as thick as you would like you can add a pinch or two of Instant Mashed Potatoes or more Velveeta.
If your soup is too thick, add more milk and/or broth.
Serve with Cheese and Bacon Bits.
*I have added left over steamed chopped veggies many times and it is always very very good. I chop them with my Pampered Chef hand chopper until they are tiny little pieces. It is a great way to get more veggies in and use up leftovers :)
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Alisha