I made this today and I just had to share it. It really is a special little number worth the whole few minutes it takes to bring it together. I served it at the cafe today and realized it’s in my cookbook but not on my site. I brought it home for the boy and he devoured it. I was happy because I didn’t have to cook. Feel free to add a nice grilled cheese or turkey panini with it. He didn’t require that but if you need it to be more filling then add the bread. Plus, just so you know it makes a wonderful dipping soup with some crusty bread if you’re not on a diet like I am. Jus’ sayin’.
Yumolicious!
Potato Cheddar Soup
By Published: January 26, 2011
- Yield: 8 Servings
- Prep: 10 mins
A very simple hearty soup that satisfies and comforts at the same time.
Ingredients
- 3 T. butter
- 4 T. flour
- 8 oz. heavy whipping cream
- 1 T. tone's chicken stock paste
- 1/4 cup real bacon bits
- 2 cups cheddar cheese
- 4 cups chicken stock can use canned I always have fresh
- red pepper to taste
- 2 cups frozen hash brown potatoes the square kind
Instructions
- In a large stock pan over high heat melt the butter and then stir in the flour. Add the cream.
- Whisk. Add the chicken stock paste. Whisk. Add the chicken stock.
- Whisk. Once heated add the cheese. Whisk until nice and smooth. Add the potatoes. Stir well. Add the bacon bits and red pepper. Heat for about 5 minutes. If it gets too thick just add some water.
