I made a post for this delicious potato cheese soup last year, but it is so good, it bears repeating. Also, my cousin Katie in Washington asked that I post it. So here you go Kate......
First, cut about 2-3 nice sized yukon gold's or russets into chunks, and put into large pot. I used 3 here.
Here are all of the ingredients assembled. 1 box Au Gratin potato mix, two cans chicken broth, pint of cream, or 1/2 and 1/2, about 1 1/2 cup water, and two bags sharp cheddar cheese, salt and cracked pepper to taste.
I mix all ingredients except cheese. Bring to boil, then reduce to low heat. Put lid on pot and continue to stir often. After about 30-40 minutes, potatoes should be tender, and you can add cheese. Season to taste, and let thicken a bit.
And voila, in less than an hour, you have the best tasting potato cheese soup, ever! Thick, rich and hearty.
Garnish with bacon bits, and minced scallions, and more cracked pepper. I like to take the left overs on the second day (if there are any) and add some steamed broccoli to it! This rivals Marie Callender's for sure!!
And I leave you with a picture of the front porch. I bundled up all of our corn stalks from the garden this summer after they had dried out well. For the first time ever, I didn't have to buy my dried corn stalks! Some mums and pumpkins, and the door is dressed. Usually I do a wagon with hay and loads of pumpkins and gourds, but I may skip that this year. I like to put oodles of pumpkins in my front yard planters, of various shapes and sizes, and it looks like a pumpkin patch. Pumpkins have gone up like everything else this year, but the best price around is Home Depot. 2.99 a pumpkin, and they are rather large ones too. Happy Harvest!!!!
2 hours ago