’tis the season of frigid temperatures and comfort food and this soup is the answer to just that kind of day.
- 1 white onion, chopped
- 4 russet potatoes, peeled and diced
- 1 cup cheddar cheese, shredded
- 1 32oz. container of chicken stock + 1 14oz. can of chicken broth, if needed
- 1 cup milk
- 1/2 lb. cooked, diced ham or bacon
- S&P, to taste
If you’re using bacon in the soup, cook the bacon in a large skillet until browned and crisp. Transfer the bacon to a plate lined with paper towels, and use the drippings in the skillet to cook the onion and potatoes in. If you’re using ham, but keep reserved bacon grease in your refrigerator, use a tablespoon or two to cook the onions and potatoes in. If you plan on neither, olive or coconut oil, or butter will do just fine to sauté the onions and potatoes. Add the container of chicken stock to help cook the potatoes. Once the potatoes are cooked through and tender, take out half, mash what’s in the skillet (or transfer to a blender to puree smooth) and add in the chunks. Stir in the milk, and add in the cheese, stirring as it melts. If it’s too thick, add additional chicken broth, as needed. Add in the crumbled bacon or diced ham. Serve & enjoy. You’ll have a happy mouth and warm tummy!