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Loaded Cheddar Potato Soup

by on Dec.28, 2012, under Yummies

I am not much of a soup person, and only recently have I started thinking of soup as a dinner option. I still don’t tend to think of it as a main course, but now that winter is really here, it has been more on my mind as a co-star of the dinner table.

I was feeling a little under the weather the day after Christmas this year, and was really craving some warm and hearty comfort food. We had some wonderful left over prime rib from Christmas dinner I wanted to use to make french dip sandwiches with, and when thinking about what to serve with it, Loaded Cheddar Potato soup came to mind. I recalled having made this one before, but that it turned out sub-par. I checked all my usual recipe sources to find a tried and well-reviewed recipe, but every one I came across had an ingredient I or my husband aren’t fans of, or were missing what I felt was a key component. Thus I decided to take the things I liked from several recipes and throw them together to see what came of it. Luckily, it was DELICIOUSNESS!

Soup Recipe Dinner

Loaded Cheddar Potato Soup
 
By:
Type: Soup
Serves: 6-8
Prep Time:
Cook Time:
Total Time:

 
Ingredients
  • 3 large Russet Potatoes, scrubbed and cubed
  • 3 cups Vegetable Stock
  • 1 cup Heavy Cream
  • 16oz Velveeta Cheese, cubed
  • 1 cup Sharp Cheddar, shredded
  • ¼ teaspoon Salt
  • ⅛ teaspoon Pepper
  • 2-4 pieces of Bacon, cooked and crumbled (for topping)
  • 1 Green Onion, sliced (for topping)
  • Additional Sharp Cheddar, shredded (for topping)
  • Sour Cream (for topping)
Instructions
  1. Bring a large pot of water with a generous pinch of kosher salt added to a boil. Once boiling, add potatoes and cook 12-15 minutes until soft, but not totally falling apart.
  2. Drain potatoes and leave in colander. Put pot back on stove.
  3. Add vegetable stock and heavy cream to pot and bring to boil over medium-high heat.
  4. As liquid heats up, add cubes of Velveeta, stirring often to help it melt.
  5. Once all the Velveeta is in and melted and liquid is starting to bubble, add 1 cup of shredded sharp cheddar. Stir to help cheese melt and incorporate.
  6. Add cooked potatoes back into pot with the cheese liquid. Using a handheld potato masher, roughly mash potatoes in the soup, leaving a few chunks.
  7. Stir in salt and pepper. The measurements above are just my best guess, as I just added each to taste.
  8. Turn off heat and ladle into serving bowls.
  9. Top with generous pinches of the extra shredded cheese, crumbled bacon, and green onion. Add a dollop of Sour Cream, if desired.

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