Cold weather is soup weather! And who doesn’t love cheesy potato soup?!
The temp has started to drop in Middle Tennessee as we are in transition from autumn to winter. After a fall season of severe drought here, we have finally started to get some rain, which means some freezing weather is surely on the way.
The first night I made this soup for the season, it was a very nasty evening of weather. We had downpours and winds of 40-50 mph beating on our home. We could feel the wind blowing through the cracks in the back door, reminding me that it’s beyond time to replace the weather stripping. It was the perfect night for comfort food and staying inside, followed by snuggles on the couch with the Christmas tree lit and books in our lap. I make this soup every year and never follow a written recipe (it’s all in my brain!), but after sharing a picture of it on Instagram and Facebook, I’ve had people contacting me asking for it, so I figured I’d finally get it out of my skull and onto paper (err–cyber paper) for you all to enjoy. At the end, you’ll find some modification notes and suggestions that might be helpful.
And now, onto the recipe!
Cheesy Potato Soup
Servings: 6-8 (depends if you serve this as a side with some salad or a big fat bowl)
If a loaded baked potato and macaroni and cheese had a baby, it’d be this soup. It’s thick. It’s creamy. It’s so not healthy. Just being real. But that’s okay, sometimes you just need a big bowl of comfort on a blustery cold day.
- 1/2 lb of bacon (or, you know, the whole thing if you’re bacon-aholics)
- 1 yellow onion, diced
- 6 red potatoes, washed and diced (skins on!)
- 5 c. chicken stock
- 2 c. milk (2% or whole)
- 8 oz. block cheddar cheese, hand shredded
- 7 oz. wheel smoke gouda, hand shredded
- 3 tablespoons melted butter
- 3 tablespoons flour
- Sea salt and cracked pepper
- 1 tsp. garlic powder
- 1 tsp. dill weed
- 1/4 tsp. cayenne pepper
- 1/2 tsp. smoked paprika