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!
- 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)
- 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.
- Drain potatoes and leave in colander. Put pot back on stove.
- Add vegetable stock and heavy cream to pot and bring to boil over medium-high heat.
- As liquid heats up, add cubes of Velveeta, stirring often to help it melt.
- 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.
- 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.
- Stir in salt and pepper. The measurements above are just my best guess, as I just added each to taste.
- Turn off heat and ladle into serving bowls.
- Top with generous pinches of the extra shredded cheese, crumbled bacon, and green onion. Add a dollop of Sour Cream, if desired.
Have leftover holiday ham? Well here is a recipe round-up with a ton of fantastically yummy looking ideas on how to keep your extra ham from going to waste.
- Chicken Cordon Bleu Casserole – This specifies smoked ham, but I think you could substitute regular ham as well.
- Ham and Noodle Casserole – I would likely add a package of frozen mixed veggies to this to give it a little more color and fill. I also saw many similar recipes using various soups (Cream of Mushroom, Cream of Chicken, Condensed Cheddar Cheese, etc), so you can flavor this to your preference.
- Ham and Potato Cakes – CAUTION: This recipe is in metric! Fear not, here is a simple metric converter to help you through. I will be ignoring the salad a pickle garnishments when I make this.
- Ham Tortellini Caesar Salad – I love creative spins on Caesar salads. This one sounds especially delish.
- Ham and Potato Gratins – I wont be bothering with individual ramekins (cuz I don’t have any!), but I am sure this will cook up in a 13″x9″ dish just fine, just might have to adjust the temp up a bit. Gruyere cheese is also one of my favs!
- Ham-and-Swiss-Loaded Potatoes – These sound great! Quick and easy side dish with lots of flavor.
Of course, you could make these even without leftovers, if you just have a hankering for ham. I’ll be making one of these tonight, not sure which one yet. I’ll be sure to post an update however, and let you know how it turned out.
*Pictures used were of similar recipes.