Step 5 Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces. Stir in cream, then stir in parsley, reserving a little for garnish. Let it heat back up as you taste for seasonings, adding more of what it needs. (Note: Use caution when blending hot soup if possible, allow the soup to cool before blending.) Pour it back into the soup pot and stir to combine. Step 4 Remove half to 2/3 the soup and blend in batches in a blender/food process until completely smooth. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes. In a large stock pot combine potatoes, onion, carrots, peas, ham and chicken broth Bring to a boil, lower heat to medium, and let cook until potatoes are soft. Cook for 10 minutes, or until the potatoes are starting to get tender. Instead of burying the potatoes and leeks in cream, a drizzle of milk is added to every layer of the gratin the potatoes get wonderfully crisp and tender, and the cheeses form a melty, golden crust. Step 3 Pour in the broth and bring it to a gentle boil. Ingredients 6 large Russet potatoes peeled, cut into 1 cubes 3 garlic cloves minced 1 quart chicken broth 2 cups shredded sharp cheddar cheese 1 cup half. A mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice. Stir in the flour and pepper until smooth gradually add milk and reserved cooking liquid. In a large saucepan, saute ham and onion in butter until onion is tender. Drain, reserving 1 cup cooking liquid set potatoes and liquid aside. Cover and cook for 10-15 minutes or until tender. Stir and cook for 2 minutes or so, then add the diced potatoes. Directions In a saucepan, bring potatoes and water to a boil. Step 2 Return the hot to medium-high heat and add the onions, carrots, and celery. Pour off most of the grease, but do not clean the pot. Remove the bacon from the pot and set it aside. When the potatoes are tender, add the cooked sausage, milk, cheddar cheese, parmesan cheese, salt, and pepper to the pot. Step 1 Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Yum! Son better get home from his baseball game quick. A mandoline will slice the potatoes quickly and to the exact same thickness, though a sharp knife will also work. next time I'm going to cut the pepper 50/50 with cayenne now that I see ChowhoundPC's tweak in that direction.just for fun. 
Whisk in flour and stir constantly for about 1 minute. In another pan, melt butter on medium heat. Warm up with a bowl of hearty, cheesy potato soup. Place potatoes and onion in a large Dutch oven and add enough chicken broth to cover potatoes. This super creamy soup is the ultimate comfort food and great to warm up with on a cold day. Jump to recipe Fill up on a bowl of cheesy potato soup. Add chicken bouillon cubes, salt, and pepper then mix. 5 2 This post may contain affiliate links. Cook on medium heat for 10-15 minutes (or until potatoes are tender).
CHESSY POTATO SOUP CRACKED
whatever was in the freezer from the last time I cooked down a bird) -we're not celery people -1-2c fresh chopped mushrooms (half a pack of baby bellas left over from my crockpot pheasant adventure last night) -3-4c ham -1TB coarse cracked pepper -6TB butter -2/3c flour split 50/50 for the roux and later thickening direct to the soup -3-3.5c cheese (I like the idea of something sharper for taste as another cook noted.but I'm happy to use whatever is on hand) -half an onion, diced. Combine potatoes, ham and water in a large pot and bring to a boil. That said, my tweaks (based on a double-ish batch.no way the original quantities cover a couple hungry teenagers): -5-6c diced potatoes.reserve 1-1.5c to cook up separately and add via ricer for thickness -7-8c chix broth (i.e.
Knocked this one out this afternoon when I discovered a bunch of leftover ham in freezer.
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