I can't remember my grandmother making this but it was in her book so I thought I'd give it a try. Our weather is cooling down, and while the days can still be hot the nights are nice and cool and in the evenings around dinner time I'm beginning to crave soup so I figured there was no harm in giving this a try. I'm actaully pleased with the results and I look forward to making more of it in the future as well.
You'll need the following;
- 1 pound of each kind of potato you want to use
- 4 cups chicken or vegetable stock
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup plain greek yogurt or sour cream
- seasoning of choice
- Optional additions such as minced garlic or onion, corn or peas, or similar things
I used sweet potatoes, some redskin potatoes we got from the lady across the hall, and some yellow skinned potatoes (I'm not sure of the exact type) for this recipe. And honestly as long as you stick to sweet potatoes and then one of a yellow skin and one of a red skin variety you'll be fine.
I prefer chicken stock when possible because it adds more flavor than vegetable stock. And I added the shown corn because we got that from the lady across the hall too and it was starting to go bad so I figured I might as well cut it off the cob and toss it in.
Not shown is the seasonings I ended up using - mostly just garlic salt and paprika to taste.
Also the original recipe calls for using some chopped garlic and onion and slightly cooking them before tossing in your other stuff but I'm not a big fan of those so I left it out.
Chop up your potatoes and throw them in a large saucepan along with whatever else you're adding (you can see the corn bits in there).
Add the soup stock and milk to the potatoes and turn the heat on high until they begin to simmer.
Turn the heat to medium-low and allow to simmer for ~15 minutes. The smaller you slice your potatoes the faster they'll cook, but no harm in a little over warming. Just make sure they're done by checking the largest chunks. If those aren't tender then give it a few more minutes.
Once it's done simmering and the potatoes are done, add everything else in; The cheese, the yogurt/sour cream, and your spices. Stir until everything is well integrated.
And there you have it, a nice sup full of potatoes and other goodness. It'll keep a few days in the fridge because it contains dairy products, but I have no idea how well it might freeze. I assume not well, so it's best to eat it quickly.
Banner was made by me in Photoshop. All other pictures here were taken by me specifically for this post. I have been a home cook for over a decade, and any questions or comments about this recipe are encouraged!-----------
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