Thursday, June 20, 2013

Easy Cheesy Potato Soup


I shouldn't be giving this recipe away.  I should just make people beg and plead for me to make it and be forced to have dinner with me in the cold winter months, or when my boyfriend begs long and hard enough in June.

This is the original recipe that has been modified time and time again.  Some people call it "Baked Potato Soup"  because I serve it with all of the toppings, but I just call it delicious.  I don't even measure anymore and I usually make a double or even triple batch.  My family loves garlic and garlic salt, so that part is to taste and can be omitted or adjusted to your tastes.  And this is a great recipe for kids old enough to peel potatoes.



4 Tbsp Butter or Margarine
1 ½ c Onions, diced
2-3 Garlic Cloves, minced
4 c Potatos, diced
2 c water
1 ¼ Tsp Salt, more to taste
½ Tsp Pepper, more to taste
3 c Milk
8 oz cheddar cheese, shredded*
2 Tbsp Fresh Parsely, chopped (or 2 Tsp Dried)
Garlic salt, to taste
¼ c Instant Potato Flakes or Potato buds**
Green Onions, Chopped
Bacon Pieces, chopped

In a large saucepan, melt the butter.  Sauté onions until golden, then add minced garlic.  Add potatoes, water, salt, and pepper.  Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.  Stir in the milk and heat until hot but not boiling.  Add half of the cheese; stir until incorporated into the soup.  Add parsley, and garlic salt to taste. Shake the potato flakes onto the top of the soup, soaking up leftover butter, and stir into the soup in the last minutes of cooking. 

*I usually use the 8 oz bags of shredded cheese.  Use half in the soup and the rest to top.



** My family likes a really thick potato soup.  This is the original recipe, but I usually add more. 

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