November 26, 2013

Tastey Tuesday Recipe: Homemade Potato Soup

I know that I have already done my weekly entry of a "Tastey Tuesday" recipe but I wanted to do another one today because we are closing in on Thanksgiving which means lots of family time and a long weekend for many. This recipe is perfect for this cold weather we are having and this soup is a great comfort food that the whole family can enjoy! I found this recipe on Pinterest and with a few modifications I made it my own. Potato soup can tend to be bland if you're not careful but I think I found the perfect extra ingredients that made it yummy!!! It's definitely rich and very filling so a little goes a long way. I also like the fact you can whip this stuff up and then add it to your crockpot and let it sit all day on warm or low until you're ready for dinner!

Homemade Potato Soup
  • 3 lbs of red potatoes
  • 1/4 cup butter
  • 1/4 cup flour
  • 8 cups half-and-half
  • 1 (16 ounce) package Velveeta cheese, melted
  • white pepper
  • garlic powder 
  • 1 packet of Goya ham flavored concentrate
  • celery salt
  • cayenne pepper
  • salt                                                 
  • 1 teaspoon hot pepper sauce
  • 1/2 lb bacon, fried crisp
  • 1 cup cheddar cheese, shredded
  • 1/2 cup fresh chives, chopped
  • 1/2 cup fresh parsley, chopped

    1. Dice unpeeled red potatoes into 1/2 inch cubes.
    2. Place in large saucepan; cover with water and bring to a boil.
    3. Let boil for 10 minutes or until 3/4 cooked.
    4. In a separate pan, combine melted margarine and flour, mixing until smooth.
    5. Place over low heat and gradually add half-and-half, stirring constantly.
    6. Continue to stir until smooth and liquid begins to thicken.
    7. Add melted Velveeta.
    8. Stir well.
    9. Drain potatoes and add to cream mixture.
    10. Stir in salt, celery salt, Goya seasoning, cayenne pepper, white pepper, garlic powder and hot pepper sauce.
    11. Cover and cook over low heat for 30 minutes, stirring occasionally.
    12. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.
    ** Helpful Hint: You can make this and transfer to a crockpot after step 11. Be sure to set your crockpot on Warm or Low so it doesn't burn. I think the longer that it cooks the better it tastes!!


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