Wednesday, December 1, 2010
Loaded Potato Soup....For my friends
Loaded Potato Soup:
Soup Base: Ingredients
Velvetta Cheese- 1...1lb loaf-The largest loaf (you can substitute this with shredded cheese...Velvetta just adds to the creaminess of the soup and I do both too) Cut into squares for easy melting
Chicken Stock or Broth- 2... 32 oz boxes
Heavy Cream or Half in Half- 1 ....2quart container/jug
Corn starch for thickening- I use about 1/2 cup whisked with water to form a thick liquid. I don't mix this until I'm ready to put in the soup base.
salt and pepper
Potatoes- 5 lbs washed and cut to a little larger than bite size pieces
I leave the skins on but peeling them is fine too.
Chopped green onions
I start with two huge stock pots. The first pot I boil my prepared potatoes to almost(slightly) tender, drain the water and set aside . Over cooking will cause them to fall apart. In the second pot I add my chicken stock,heavy cream, and velvetta cheese. Cook on a medium heat and stir frequently to avoid scorching the milk. Cook until the cheese is melted. Sometimes I do add shredded cheese to the pot for a more cheesy base. Remember you will be adding cheese for a garnish too. I then add my cornstarch mixture and cook until the soup base thickens.You can add more cornstarch mixture if needed...add in 1/3 cup cornstarch mixed with water increments. Depending on how many are eating at our house I will sometimes add milk to increase the amount of the soup base. Sometimes I have to add more cornstarch too. The thickness of the soup base should resemble a thick pancake batter.
Add cooked potatoes to prepared soup base. Stir gently to avoid mashing the potatoes. Cook for 5 minutes and serve. Top with cheese,bacon and green onion. Freeze any leftovers....if you have any!