Creamy Potato-cheese Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a wonderful warm belly filling cheesy potato soup. My husband loves this, especially when he's under the weather. This is so good, a light salad is all you need to go with it! I originally got this recipe from a Gifts from a Jar cookbook but now make it at home all the time. Read more . If you want to give as a gift, just layer all the dry ingredients in a quart jar with croutons in a plastic bag on top and seal. Attach a card with the remainder of ingredients and directions. Very pretty! Ingredients:
2 cups instant mashed potato flakes |
1 package (about 1 1/4 oz) dried cheddar cheese sauce mix |
1 tablespoon dried chives |
1 teaspoon chicken bouillon granules |
1/2 teaspoon dry mustard |
1/4 teaspoon white pepper |
3 cups water |
2 cups milk |
1/2 to 1 cup sour cream or plain yogurt |
hot pepper sauce (optional) |
1 1/2 cups hearbed croutons (optional) |
Directions:
1. Combine all dry ingredients in a bowl, except croutons.
2. Bring water and milk to a boil in large saucepan over high heat.
3. Gradully whisk in combined dry ingredients.
4. Reduce heat; simmer 5 minutes, stirring constantly.
5. Whisk in sour cream.
6. Add additional water or milk, 1/2 cup at a time, to reach desired consistency.
7. Season with hot pepper sauce, if desired.
8. Serve with croutons.
9. Variations: Stir in 2 cups cooked broccoli forets or 2 cups cubed cooked ham. Heat through.
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