The only thing I enjoy about the colder weather is making soup- we never seem to want it in the summer. I had this for lunch today after raking leaves out in the cold for an hour, and it really helped to warm me up!
This recipe could easily be doubled for a crowd.
Potato Cheese Soup
4 TB butter
1 TB minced garlic
2 TB chicken stock base/bullion*
1/2 tsp salt
1/4 tsp pepper
2 cups half & half
2 cups cheddar cheese, shredded
crumbled bacon (optional)
Peel & chop potatoes. Place half of the potatoes into a small pot and cover with water, bring to a boil and then simmer until they start to fall apart.
Meanwhile, in a large soup pot, melt butter over medium heat. Once bubbly, add the garlic. Saute for 2 minutes, then add the larger potato chunks. Saute for about 10 minutes, stirring frequently. Cover with water and simmer until the potatoes are fork tender.
Mash the smaller potatoes, leaving the water in the pot. Stir in chicken bullion, salt and pepper. Add mixture to larger pot. Set heat to low. Stir in the half & half. Slowly add the cheese and stir until melted. Simmer for 5- 10 minutes- add more salt & pepper if desired.
Garnish with bacon and more cheese. Serve with bread.
*could be substituted for vegetable stock bullion
**I never seem to take photos of the food I make, just the desserts.