Fall Favorite: Potato Soup & Grilled Cheese Sandwiches

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There are probably 1 million ways to make potato soup, but this is my favorite way to make it. I usually have all these ingredients on hand, so it's easy to throw together in a pinch... Like tonight when I realized I forgot to take something out of the freezer for dinner. Ha! : ) Potato Soup

Ingredients:

  • Olive oil
  • 4 slices of bacon
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 5 lbs of russet potatoes, cut into cubes
  • 4 cups chicken broth
  • 2 cups water
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar soup
  • Salt & Pepper to taste

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Heat the oil in a large pot on medium and add the bacon. I cut mine up with kitchen scissors before I cook it, but you can cook it whole and chop it after. Whichever you prefer. Remove the bacon from the pan with a slotted spoon and allow to drain on a paper towel.

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Add the onion and cook for 1-2 minutes and allow to soften. Add the garlic and cook until fragrant.

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Add the potatoes and toss to mix with the onions, garlic and bacon grease. Salt well and allow to cook in the pot for about 10 minutes so the potatoes can absorb the flavors.

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Pour in the broth and the water. Add more salt if necessary. Bring to a boil and allow to cook for 6-8 minutes, until potatoes are fork tender. Cover and lower the heat to a simmer for 30 minutes.

***If you prefer your potato soup to have chunks of potato in it, use a slotted spoon and remove 2-3 cups of the potatoes. If you prefer your soup to be completely blended, skip this step.

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Add the milk, sour cream and cheese. Stir until the cheese is melted and the ingredients are combined. Then, using an immersion blender, blend the soup until the potatoes are completely combined. (If you don't have an immersion blender, you can pour the soup into a regular blender, but be very careful as the soup can *explode* out of the blender if it's too full.)

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***If you removed the potatoes earlier, mix them back in at this point.

Stir well, adding salt and pepper to taste.

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I love a good grilled cheese. I think grilled cheese and potato soup are kind of a match made in Heaven. Any soup really...

Plus, I have totally perfected my recipe, complete with a secret ingredient. Maybe one day I'll share it on here... Maybe : )

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