A cool, rainy Monday gave me an excuse to make my first pot of potato soup for the season tonight! I like my potato soup pretty thick and creamy, without large lumps of potatoes. This particular recipe is loosely based on a version from O’Charley’s restaurant. I usually serve it with grilled cheese sandwiches made with thick slices of Italian or French bread.
Loaded Potato Soup
8 cups water
1 1/4 pounds potatoes, peeled and cut into 1/2 inch cubes
2 cubes chicken bouillon
1 teaspoon salt
1/2 teaspoon pepper
1 11 ounce can concentrated cheddar cheese soup
6 tablespoons butter
2/3 cup flour
1 cup half-and-half
Bring water to a boil in a large pot. Add potatoes to the water along with the bouillon cubes, salt and pepper. Cook 12 minutes or until potatoes have softened slightly. Stir in cheddar cheese soup and simmer 10 more minutes.
Meanwhile, melt butter in a heavy saucepan. Add flour and cook over medium heat, stirring constantly, for 1 to 2 minutes or until thickened. Whisk flour mixture into the potato mixture and bring to a boil. Reduce heat and simmer an additional 4 to 5 minutes. Stir in half-and-half and heat to serving temperature. (Do not allow soup to return to a boil.) Serve topped with shredded cheese, chopped scallions or bacon bits, if desired.