Cheesy Potato Soup
Summary
| Yield | |
|---|---|
| Prep Time | 30 minutes |
| Type of recipe: | Appetizers, Beverages & Soup |
Description
This recipe is so versitle. It's a method rather than a recipe. Follow the recipe, but substitute your favorite ingredients!
Ingredients
- 6 T butter
- 6 T Flour
- 4 c Potato (cubed)
- 6 c Chicken Broth
- 2 1⁄2 c milk
- 12 oz Sharp Cheddar Cheese
- 1 c Sour Cream
- 1 cn Sliced Carrots (drained)
- 1 cn Corn (drained)
- 1 c Onion (chopped)
- Salt and pepper to taste
Instructions
Boil cubed potatoes in chicken broth until tender.
Sautee onions and butter until onions are tender. Add flour and coat in the butter (add a little more butter if flour mixture seems to dry). Cook just a minute or two (just to get the raw flour taste out). Slowly add milk and wisk together well. Turn on high heat. Once it starts to thicken, add the chicken broth slowly (reserving the potatoes if you can). Once all liquid is combined, wisk together until it thickens. Reduce to medium heat. Add the potatoes, cheese, carrots, corn and sour cream.
Thicken soup with instant potato flakes, or thin with more sour cream or milk, if you wish.
Garnish soup with bacon crumbles and shredded cheese.
