Potato Soup with Green Chilies & Cheese
-2 tablespoons vegetable oil
-1 medium onion chopped
-1 clove garlic, minced
-2 cups chopped unpeeled potatoes
-1 tablespoon all purpose flour
-1 1/2 cups chicken broth
-2 cups milk
-1 can (4 oz) diced green chiles
-1/2 teaspoon celery salt
-3/4 cup shredded monterey jack cheese
-3/4 cup shredded colby or cheddar cheese (I just used Kraft mexican blend)
1. Heat oil in large saucepan over medium heat. Add onion and garlic; cook until onion is tender. Stir in potatoes; cook 1 minute. Stir in flour; cook and stir 1 minute.
2. Stir in broth; bring to boil. Reduce heat to low, simmer, covered, 20 minutes or until potatoes are tender.
3. Stir in milk, chiles and celery salt, heat to simmering. Add cheeses, cook and stir just until cheese is melted. Season with white pepper.
*I found this recipe in the Dec 07/Jan 08 issue of Easy Home Cooking. I immediately knew I had to try this- green chiles have been another favorite lately, so it seemed like the perfect combination. And it was! I loved everything about it. However, I have to admit, after the search for the white pepper and complaining about the price, I ended up forgetting to add it, of course!
(Almost) Loaded Baked Potato Soup
In an effort to keep this from being too long, you can just follow *this link* to my friend Amanda's blog, where I originally got the recipe. (She has some other great recipes as well!) The recipe includes the directions to include bacon, but because I do not eat meat, I just prepared it without (hence the almost). And it was amazing! This might be my favorite, although the next one is pretty great too. It was very thick, but so tasty! And I swear it tasted even better reheated! I will definitely be making this one again...and again and again.
Country Potato Soup
-3 cans fat free chicken broth
-1 envelope fat free country gravy mix
-1 package frozen hash browns (southern style)
-1 cup milk
-salt and pepper to taste
Stir broth and gravy together and boil. Add potatoes and milk. Cook until tender. For extra flavor, top with shredded cheddar cheese and bacon bits before serving.
* This recipe was given to my mom by some ladies that worked at her local bank. (It was actually just titled potato soup, but in an effort to keep track of these I've renamed it!) Anyway, while we were home for the holidays my mom made this for us and I was instantly in love. This has a much different taste than the potato soups I was used to, the gravy gives it an almost breakfast food taste, and who doesn't like breakfast food? I was very happy that she had put this one in our family cookbook this year and I couldn't wait to try it on my own. To mix it up a little, I used potatoes o'brien (they have onions and red and green peppers mixed in). It gave it some extra flavor and color, and tasted fantastic, but both versions are great! This is also going to become a repeat recipe around here! Mmmm...
If you have any other great, must try potato soup recipes to share, I'd love to hear them! (Or any recipes period, I'm always looking for new ideas!) Oh, and when I've shared these pictures via Facebook, I've had people ask about the soup bowls, so if anyone was wondering, they're vintage! ♥
*Edited: this post is now part of the What's Cooking Thursday blog link up! Follow the link below for more recipes to try!