Cheddar Baked Potato Soup

Food served in bowls always seems to be the most comforting, and this cheddar baked potato soup is no exception.

Soup. It’s just about the only food I can think about other than pizza since the holidays, so be prepared for more of both. Not really sure what about January makes me want pizza, but soup at least makes sense. Even though the temperatures are not quite right for this time of year (high of 66 today? Seriously?), it’s cool enough for a bowl of comforting and creamy warmth.  And this quick soup will fill you up right and keep you warm from the inside-out. I enjoyed my first (and second) serving with a rosemary roll, MmMmm!

For anyone who made the usual resolution to eat healthier, this isn’t really the recipe for you. Although I did use 2% instead of whole milk! Does that make up for the heavy cream and cheese load? Probably not so I guess it’s a good thing my resolution* didn’t involve anything in the food section. Although I just realized while typing, that this was made before New Years so it wouldn’t have mattered either way! Guess it does for all of you though doesn’t it? Boo, my apologies for not sharing sooner.

*What was my new years resolution? To relax. I know that may sound kind of odd, but I have a hard time allowing myself to do just that. It’s no wonder my upper back and shoulders are always tense. Go-go-go all the time yet somehow I have managed my 26 years on this earth without coffee. I am an enigma to most people.

Post updated 3/28/19, picture shown above is the original.

One year ago: Homemade Hot Cocoa Mix

CHEDDAR BAKED POTATO SOUP

Serves 8-10

Ingredients:

6 Tbsp unsalted butter

1/2 lb. bacon, chopped

1 onion, chopped

3 carrots, chopped

3 ribs celery, finely chopped

2 Tbsp fresh minced garlic

1/4 cup all-purpose flour

Salt and freshly ground black pepper

2 cups chicken stock

1 cup heavy cream

1 cup whole or 2% milk

12 oz light beer

4 lbs russet potatoes, peeled and chopped

1 cup grated extra sharp Cheddar

1 cup grated white sharp Cheddar

1 Tbsp hot sauce (optional)

1 Tbsp Worcestershire

Directions:

1. In a stockpot over medium heat, heat the butter, and add chopped bacon until cooked. Add the onion, carrot, celery, and garlic for about 5 minutes. Add flour to the pan and continue to stir for a couple of minutes. Add salt and pepper. Add the stock, then whisk in the milk, cream, and beer. Add in the potatoes and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 to 30 minutes.
2. Add the cheeses, 1/2 cup at a time, stir to melt after each addition. Add more salt and pepper, to taste. Add hot sauce and Worcestershire, if desired.

Source: Adapted slightly from She’s Becoming Doughmesstic.

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