Skip to main content

{31 Days Challenge- Day 20} Homemade Cheesy Potato Soup


Fall is upon us and the weather is getting colder. During this time, I love making soups and stews that can warm you up and fill your belly with yummy goodness.

The recipe is easy to make that you can put it in your crock pot and its gluten free. I like to look at recipes online and try them out. Sometimes I create my own with some of the ingredients I found on the list but add my own touch to it. It really came out great and definitely will be doing this again. I am also using this as a base for my clam chowder and see how that turns out


Homemade Cheesy Potato Soup
10-12 potatoes peeled and cut into cubes
4 slices of bacon or 2 slices of pancetta +
4 tablespoons of olive oil
1 cup of diced onions
1 cup of diced celery
1 cup of diced carrots
6 cups of chicken stock
8 oz cream cheese package*
2 cups of shredded cheese**
1 1/2 cups of milk***
1 teaspoons of garlic powder
2 teaspoons of italian seasoning
2 teaspoons of salt and pepper

Step 1: Peel potatoes and cut into cubes, dice onions and veggies and cut up the bacon/pancetta to small pieces

Step 2: In a large pot, fry up the bacon/pancetta and drain it on a paper towel. Saute the onions, celery and carrots in the pan using the fat of bacon or add the olive oil if you did not use the bacon or pancetta. Add the seasonings to it and stir till the onions are almost translucent.

Step 3: Add the potatoes and stir them in. Then add chicken stock. Let is simmer till the potatoes are done. 

Step 4: Reserve about 2 cups of the soup without the liquid. Blend the rest with a hand held bender or potato masher. Then add the reserved soup into the pot. 

Step 5: Add the cream cheese and milk. Stir constantly till the cream cheese has melted into the soup. Then add the shredded cheese and keep stirring till thickened. You may need to add more salt and pepper to taste.

Step 6: Top off the soup with cheese and bacon or a side of crackers. 

* The cream cheese needs to be at room temperature or it will be lumpy in the soup. It will take a few minutes for it to dissolve.
** Shredded Cheese can be either yellow or white. I used colby cheese because I like the combination of the taste in the soup.
*** You can substitute the milk for heavy cream and use only 1 cup then see if you need the other rest if its not thick enough.
+ The bacon is an option but if you do use it then use the oils of the bacon to saute the veggies instead of the oil.

Note: If you want the soup to a little thicker then how it is then I recommend to add corn starch to it. Just add 1- 2 tablespoons of corn starch to 1/2 cup of cold water. Let is dissolve then add to the soup. You may need to add more salt and pepper for taste


Comments

Murphy's Law said…
I love potato soup. This looks de-lish!!! BL

Popular posts from this blog

Blog Challenge #3- 3 Column Tutorial

Here is another blog challenge for today that I posted at Dixie Pieces Way back when I started blogging, I searced to make by 3 column template and I did it. Today I will be letting you know how you can do it too. 3 Column Tutorial Go to your blog account then click on LAYOUT then EDIT HTML settings To modify the template to make the blog look like this, look for this block of codes /* Content ----------------------------------------------- */ #content { margin: 10px 20px; padding: 10px; text-align:left; } #main { padding: 10px ; margin: 0px 240px 10px; } #sidebar-r { float: right; margin: 0px 0px 20px 5px; } #sidebar-l { float: left; margin: 0px 5px 20px 0px; } #sidebar-r, #sidebar-l { width: 220px ; padding: 0px; Change the figures in red to the following: /* Content ----------------------------------------------- */ #content { margin: 10px 20px; padding: 10px; text-align:left; } #main { padding: 0px ; margin: 0px 180px 10px; } #sidebar-r { float: right; margin: 0px 0px 20px 5px; }...

TOOT/Published

Today here on a Sunday its gloomy and raining. I am scrapping away and got an email from someone with awesome news. I could not believe they are asking me to join thier awesome staff. All I can say, I am blessed in many ways for my awesome husband, my beautiful kids, my family, the wonderful friends I have online and that surrond me. So further a do..... I have been asked to be Staff Member at Scrapbook News and Revieve Online Magazine Plus I have 15 layouts published in the March SNR Magazine this month. I am so excited to get started with them

10 Days of Keto Thanksgiving: {Day 5}: Keto Stuffing

10 Days of Keto Thanksgiving: {Day 5}: Keto Stuffing** I have made stuffing in two ways: using keto bread and using pork rind. I like them both but the one using the keto bread, I like the most. Ingredients   10 slices Keto Bread*** , cut into 1/2" cubes  2 tbsp parsley, chopped  1 tbsp rosemary  1 tbsp thyme  1/4 c onion, chopped  5 stalks green onions  3 stalks celery  2 tbsp garlic, minced  8 oz sausage, cooked and crumbled (save the grease)  1 c broth, chicken or turkey  1 c heavy whipping cream  2 lg eggs  Directions Bake the Almond Flour Keto Muffins/Bread recipe, then chop 10 slices into cubes. Sprinkle wi...