Cheesy Potato Soup is one of our family’s favorites. With our plethora of potatoes right now we have this soup at least once a week.
Start with homemade chicken broth made from Chism Heritage Farm Chicken backs and necks.
While the broth is finishing up fry a pound of ground pork.
Next add about a 1/4 cup of sausage seasoning. (You could just use a pound of breakfast sausage.)
Filter about 8 cups of the chicken broth.
Use the broth to cook 8 large diced potatoes.
While the potatoes are cooking, saute 1 onion and 1 pressed garlic clove.
When the potatoes are tender (usually takes about 20 minutes), mash the potatoes.
Add your spices. This time I used about a handful of herbs I pulled from our garden. I chopped up the basil, oregano, and thyme and added it to the soup.
Next, add about 2 cups shredded mozzarella.
and 2 cups shredded cheddar cheese.
Pour in about 2 1/2 cups of milk.
Stir soup consistently till cheese is melted. Add salt and pepper to taste.
This makes a large batch of soup. It fed my family of 6 last night, today for lunch and there is enough to send in Farm Steward’s lunch tomorrow.
Looks delicious. We love cheesy sausage soup, too, though I add diced and broiler-browned kielbasa. Must be that time of year. I have been craving soup!
Sounds delicious. My grandma, who passed in March of this year, made the best potato soup. She tried to coach me through it over the phone one time and I ended up with a brown, nasty looking soup. Needless to say, I haven’t tried it since. I’ll try your recipe when it cools down a bit. I hope that you all get some rain from Isaac!
We have good chances of rain through Monday. Thanks.
I make a potato cheese soup occasionally (with homemade chicken broth, of course!), but I’ve never thought of adding meat to it – sausage would be perfect. Definitely going to give that a try.