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.