Cheesy Potato Soup

I'm starting to think I have a problem. This is the 5th potato soup recipe I've posted to this blog. Maybe it's because I believe in options. Maybe it's just that I'm obsessed.

A very wise woman (who had 7 children) once told me, "Rachael, when cooking, always include potatoes, pasta or bread-the three cheapest and most filling ingredients you can buy." I took that to heart, and by golly, she was right.

Since it's officially fall, and because it's starting to actually feel like it,

  • lb. thick-sliced bacon, crumbled
  • 1/2 white onion, diced
  • 1/2 pack Ranch packet
  • 1 stick butter
  • 1 Tbsp. minced garlic
  • 2 Tbsp. all-purpose flour
  • 6 cups peeled and diced russet potatoes (2 lb.)
  • 1 Tbsp. ground mustard
  • 3 cups chicken broth
  • 1 Tbsp. Worcestershire sauce
  • 5 cups shredded sharp Cheddar
  • 2 1/2 cups milk
  • Salt and black pepper to taste
  • Place potatoes, onion, garlic and chicken broth in the crock pot on low for 8 hours
  • After the 8 hours is up, transfer the entire potato/broth mixture into a large bowl or dutch oven.
  • Mash potatoes, leaving a few chunks.
  • Add the rest of the ingredients, keeping heat on low.
  • Once everything is mixed together, move heat up to medium, stirring continually until heated thoroughly.

Serve with fresh bread. And a Diet Coke. Always serve everything with a Diet Coke.

Love and potaters,
Content Copyright © 2009 by Rachael Wadsworth and All Kinds of Yumm. All rights reserved. Click here to read our Privacy Policy. Click here to read our Cookies Policy.