Fall is in the air and I thought I’d share our family’s favorite fall soup-
CHEDDAR POTATO SOUP
- 3-4 large baking potatoes
- 3 cans cheddar cheese soup
- 2 cups chicken broth
- 1 cup milk
- 1 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Start by cleaning the potatoes and drying them. Poke several hole in each with a fork and microwave on high for about 7 minutes or until tender to the touch. Then let cool for about 10 minutes. Once cooled take a knife and peel most of the skins off (it is ok if you leave some- it’s a rustic soup). and cut into bite-size chunks.
In a large pot pour in the cheddar soups, chicken broth and milk. Add in the garlic, salt and pepper and heat on med/high strirring with a whisk until the cheddar soup dissolves into the other liquids. Bring to a boil. Then add in the potato chunks and turn down to a simmer. Let simmer for about 5 to 10 minutes to reheat the potatoes. Then remove from heat and either mash the potatoes with a masher or use an immersion blender to break up the potatoes until you get the desired consistancy. BYOC (be your own chef) if you like it thicker- mash/blend less, if you like it creamier- mash/blend more. Taste the soup and add more salt, pepper, garlic as needed to taste.
Top with your favorite baked potato toppings; sour cream, bacon, fried onions, scallions, cheddar cheese, croutons, crackers, etc.