I am really loving this new potato soup recipe that I discovered in one of my cookbooks. It is much healthier than the other version I used to make. This one uses chicken broth where the other one used three different cans of “cream of” soups and was not all that fresh tasting. This one however is deeee-lish!
I did do some tweaking to it to use mostly fresh ingredients and my family RAVED about this being the best potato soup ever!
3 cups of potatoes, peeled and diced
1 medium onion, chopped (if you don’t like onion in your food, just leave it whole and take it out at the end)
2 cans of all natural chicken broth (or use homemade)
1/4 teaspoon of pepper
6 tablespoons of cornstarch
1 1/2 cup of milk
2 cups of shredded cheddar cheese plus extra for garnish
bacon for garnish
In a large soup pot, combine the potatoes, onion, broth, and pepper. Bring to a boil and reduce to simmer until the potatoes are tender. Combine 1/2 cup of milk and the corn starch together until smooth. Stir into potato mixture and add the remaining milk. Bring to a boil. Cool and stir for 2 minutes. Remove from the heat and stir in the cheese until melted. Top with cooked bacon and cheddar cheese.