I absolutely love cheesy potato soup, but have yet to find a recipe that I can make that is just perfect. So, I would continue to swoon over it, and get all excited when it was the "soup of the day" at a restaurant.
..............that is until now! You guys are going to thank me later for this amazing recipe. And, I am so sorry to say that I have absolutely no pictures of it. Booo!
I got this recipe from a co-worker, and was a little hesitant to make it. Only because I had yet to find a good one. I had almost given up even trying. Bad attitude, I know.
It is so easy to make, and I will definitely be making it again. I mean, it was so good that I am sharing the recipe, and I haven't stopped talking about it since I made it. It's that good. (Sorry honey---I am almost over the fact that *I* made a good cheesy potato soup. I promise, I will stop talking about it soon!)
The run-down.......
I am going to tell you how I made it. You can truly make any modifications you want. And some portions may not be exact, but that's the beauty of cooking right? You go with your gut instinct....or something like that. Ha.
Ingredients:
-1/2-3/4 stock pot full of potatoes
-16 oz sour cream
-family size can of cream of chicken soup (I don't remember how many ounces)
-1/2 block of velveeta cheese
-package of diced ham
-1 package of pre-cooked bacon
-milk
Directions:
When making this soup, I used the little red potatoes. I cleaned them (about 1/2 a bag or so--just depends on the sizes of potatoes, etc) and diced them up pretty small. I did leave the skin on them, because we prefer that taste and texture. You can peel them first if that is what you or your family prefer.
1. Boil your potatoes until the potatoes are tender.
2. While the potatoes are boiling, mix your sour cream and cream of chicken soup together.
3. When the potatoes are tender, drain the excess water. Add your cream mixture, and stir.
4. Cube about 1/2 block of velveeta cheese (depending on how cheesy you like it, or how big of a batch you are making) and add that to the potatoes and cream mixture.
5. Add your ham to the soup mixture. I used the whole package of the already cubed ham, but you don't have to use that much. It is very "hamy" (I may have made up that word...but you know what I mean. Ha.) but Carl and I really liked it like that.
6. Microwave your bacon (I like mine really crispy) and add it to the soup mixture.
7. Let the cheese melt, and the ham heat thoroughly, while occasionally stirring the soup. Add as much milk as you would like, until you get the consistency that you and your family prefer. I added some milk, but we prefer more of a "thick" soup, opposed to it being really runny.
I let the soup simmer for a while, and served it with a caesar salad, and french bread.
You can also add any vegetables that you and your family like. I know a lot of people like onions, celery, carrots, or other veggies in their soups. I live with a
Side note---it makes for amazing left overs. It makes a lot of soup, so Carl and I were eating it for a while. After it's in the fridge, it thickens up a lot, but I didn't add any milk to the batch before putting it in the fridge. I just added milk to each bowl before microwaving it, so people could choose how thick/runny they prefer.
Enjoy!
Let me know if you make it, and how it turns out. You won't regret it if you do, and I am certain it will be a crowd pleaser!
Sorry for the lack of pictures of this recipe in the making. But, I have this "after" the soup was made shot. This would be Carson washing dishes. It's never too early to start them doing chores, right? I didn't think so :) The kid has some mad skills with balancing himself, if I do say so myself!
Happy Weekend! It's a beautiful Fall day in our neck of the woods.
That is a laugh out LOUD picture. I'll be going to that one when I need a good giggle. And thanks for the recipe-sounds like one I will enjoy.
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