Jennifer Lambert

A Sacred Balance

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Cheesy Potato Soup

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Potato soup is a family favorite.

We typically have two kinds of potato soup: creamy or chunky cheesy.

Sautéing up a mirepoix, making a roux, and adding parcooked potatoes is super easy.

I often use leftover potatoes. If not, I boil them separately while I saute up the veggies and make the roux, then the cheese sauce.

I add in the potatoes and make some yummy toppings and it’s like a loaded baked potato in a bowl.

Look at gorgeous this creamy cheesy soup looks!

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Cheesy Potato Soup

Course Soup

Ingredients

  • 5 medium potatoes, peeled and parcooked
  • 1-2 stalks celery, minced
  • 1/2 onion, diced
  • 1/4 c butter
  • 1/4 c AP flour
  • 3 c half and half
  • 3 c chicken stock
  • 16 oz Velveeta, cubed
  • 1-2 t garlic powder
  • salt and white pepper
  • 4 strips bacon, chopped and fried crisp for topping
  • 1 c shredded Colby Jack or Cheddar for topping
  • 1/4 c chopped parsley for topping
  • 1/4 c chopped chives and/or green onions for topping

Instructions

  1. Boil peeled and chopped potatoes if not already cooked.

  2. Saute celery and onion in butter for a few minutes.

  3. Sprinkle with flour and add the chicken stock and bring to boil. Add half and half and turn down heat to make a thick sauce. Do not boil.

  4. Add potatoes to soup.

  5. Add cubed Velveeta until melted and creamy. Do not boil.

  6. Season with garlic, salt, and pepper.

  7. Ladle into bowls and toppings. Enjoy!

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Zuppa Toscana

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I often make variations of Zuppa Toscana based on what I have on hand.

It’s one of the quickest and easiest soups to make.

I always have the three main ingredients on hand:

  • Potatoes
  • Greens
  • Sausage

I often saute breakfast sausage and/or bacon with chopped onions.

I add potatoes, either chopped and parboiled, or leftovers.

Chicken stock is almost always in my freezer.

I quarter the potatoes for pretty.

Last, I toss in some chopped greens to wilt and salt and pepper for the finishing touch.

Bon appetit!

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Zuppa Toscana

Course Soup

Ingredients

  • 1 package sausage Italian or breakfast
  • 1/2 onion, diced
  • 5 new potatoes, cooked
  • 3 c chicken stock
  • 1-3 T minced garlic
  • 2-3 c chopped kale or other greens
  • 1 t red pepper flakes optional
  • salt and pepper
  • 1 c cream or half and half optional
  • 1-2 T Parmesan cheese, grated for topping

Instructions

  1. Boil potatoes in water in a separate pot if not already cooked.

  2. Brown sausage and onion with a bit of olive oil or bacon grease to keep it from sticking.

  3. Add garlic and saute.

  4. Deglaze pan with chicken stock and bring to a boil. Adjust seasoning.

  5. Drain and quarter potatoes. Add to the soup.

  6. Add greens until just wilted.

  7. Add cream if using. Do not allow to boil.

  8. Grate Parmesan cheese on top of soup to serve.

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