This soup is one of my signature items. I make it a lot when I need to bring someone a meal. It’s easy on the stomach, fills you up, and is so tasty. My kids love this. One of the great things about this meal, is you can use leftover mashed potatoes. So if you have a bunch laying around after a holiday- roll them over into this soup and it’s wonderful.

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Potato Cheese Soup

6 cups water

5 large russet potatoes, peeled and sliced

1/4 cup butter

1/4 cup milk (give or take for desired thickness)

1/3 cup sour cream

1 tsp garlic powder

1- 1 1/2 tsp salt

1 cup cheddar or Colby jack cheese, shredded

6 slices bacon, cooked and chopped

1 green onion, chopped

2- 3 cups chicken broth (Depending on how thick you like your soup. I like mine pretty thick.)

1/4 cup heavy cream, optional

Directions:

Grab a big pot and put your potatoes and water in there. Put your pot on the stove and turn your heat to medium high- high heat. Bring to a boil. As your water is heating up, add in your garlic powder. I add the garlic powder to the water to give the potatoes a hint of garlic flavor without over powering them. (I am a huge fan of strong garlic, but my family is not.)

Boil the potatoes about 20-25 minutes until they are fork tender. (That just means if you stab it with a fork, it's tender and isn't resisting the fork.)

Grab a strainer (or colander), and over the sink, pour the pot of potatoes into it to get all the water out. Dump your potatoes into a mixing bowl, and beat them until mostly smooth. Put them back in the pot and add chicken broth. Simmer on the stove until the broth is warmed up. When you are ready to serve, add the rest of your ingredients. Enjoy with a nice cobb salad and a side of our delicious dinner rolls.
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