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.