Oh..
That sounds so good!
Will you share the recipe with us?
I’ve never written it out before, it’s pretty much in my head. I’ll try to write it out when i’m less tired and measure a few things.
Trillian’s Cream of Cheesy Potato Soup
1 tablespoon of butter
1 teaspoon of olive oil
1 medium sweet onion, diced
3 cloves of garlic, minced
1 carrot, diced
1 stalk of celery, diced
5-6 medium potatoes, skinned and cubed
Salt and pepper to taste
Enough homemade chicken stock and water to fill pot
1- 1/1/2 cups of half & half or whole milk to taste (you can also use cream if you want)
1 stick of butter and equal parts flour to make roux
2 cups of shredded extra sharp cheddar cheese
1/4 lb of cooked bacon, minced
In a large soup pot (mine holds 18 cups) saute onions in butter and olive oil for a few minutes.
Add garlic, carrots and celery and saute for a few minutes more. Add potatoes and then saute for a few minutes constantly stirring.
Add a mixture of chicken stock and water to taste until the liquid reaches about 1-2 inches from top of pot.
Salt and pepper to taste. Bring to a boil and reduce heat to medium and simmer for 45 minutes.
Stir in milk or cream until well blended.
In a medium saucepan melt stick of butter and slowly mix in flour with whisk. It should form a thick paste.
Slowly start to ladle the soup into the medium pan continuing to mix with whisk until it starts to thicken. Pour it into the big soup pot and continue stirring with whisk until all the soup starts thickening. It should have the consistency between soup and gravy, not too thick.
Add cheese and stir until completely melted. Take off heat and stir in bacon.
Serve with homemade bread toasted in the oven.
I hope this helps, it’s not really exact which is how most of my recipes are since I do it by look, feel and taste.
Turkey stock works well with this too, I usually make some after thanksgiving using the bones.