Cheesy Potato Soup Recipe
This is one of the first soups I ever made. The cheese and potatoes offer ultimate comfort on a cold night, while the chiles spice things up a bit, making a perfect match…yummy.
You Will Need:
2 tablespoons of butter
4 small potatoes (cut and peeled)
1 onion (finely chopped)
1 clove of garlic (minced)
2 large tomatoes (peeled and chopped)
4 cups of beef stock
2 cans of mild green chiles
1 cup of half and half or milk (slightly warmed)
salt and pepper to taste
cheese to garnish
4 spring onions (finely diced)
How To Make:
1. In large heavy pot over medium heat melt butter. Stir in the potatoes and onion and saute until they begin to soften (6-8 minutes), don’t brown). Add garlic, saute for another minute or so.
2. Raise heat to med-high and add the tomatoes. Cook, stirring until quite thick, about 5 minutes. Pour in the stock and chilies. Simmer uncovered until the potatoes are soft but not breaking apart, about 4 minutes. Lower heat to very low and add the half and half or milk, salt, and pepper. Cook until heated to serving temperature.
3. Place generous amount of cheese in the bottom of each bowl, then add the soup. Top with spring onions and serve.
I’m so glad the cooler weather is finally getting here, we’ve been sweating it out a bit sipping hot soup in 90 degree weather, it’s so much better when it warms you up!