I don’t normally make white food. You may have noticed? Basically potatoes and rice and pasta go right to my belly fat area and don’t leave. So I just don’t make them.
I was doing a Wilker Fresca (redo of a hello fresh) of an steak with a potato and red pepper hash. I got 1 sweet potato and 1 potatoe at the store. Hubby “hates” sweet potatoes. Well since i’m still doing curbside i go with what is provided by the staff. Well, they found the biggest baddest tubers… So i used half of each for our meal (yes i did make my hash and his hash)
Well, so i’m not a fan of wasting food. So the idea of potato soup popped into my head. I found a few quite acceptable options. One called for velveeta… none in the house, but would cheddar cheese soup work?
Came across this one and decided to give it a go as my base.
As fate would have it – i only had a red onion, but i did have some shallots. why shallots? no idea, i’m sure there is some other recipe i should be making!
I also added additional spice, as we made another dish with chorizo and potatoes recently and bland was putting it nicely… So I made this recipe ours and we really enjoyed with a pan of rolls! I used some onion dip mix.. didn’t taste oniony but had some nice flecks!
Potato cheese soup
Notes
If you don’t have pikes peak – find a spice mix that you enjoy and add it to the veggies.
Cheese and bacon – i think next time i would have these available for “adding” as much as you want. I found it flavorful prior to adding those in.
Ingredients
- 1 shallot, chopped
- 1/2 cup chopped celery
- 2 tbl butter
- 1.25 cups cubed potatoes
- 1.25 cup cubed sweet potato
- 1/2 – 1 tsp Pikes peak spice blend
- 1.5 cups water
- 1.5 cups almond milk, divided
- 2 teaspoons beef bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tbl all-purpose flour
- 2 cups shredded cheddar cheese
- 1/4 pound sliced bacon, cooked and crumbled
Instructions
- In a large Dutch oven, saute shallot and celery in butter for 5 minutes.
- Add pikes peak spice mix.
- Add potatoes and water.
- Bring to a boil.
- Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender.
- Stir in 1 cups milk, bouillon, salt and pepper.
- Combine flour and remaining 1/2 cup milk in a seperate bowl, whisking until smooth; gradually stir into soup.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat.
- Immersion blend till smooth
- Add cheese and bacon; stir until cheese is melted.
Pro tip – i freeze my celery – if it will be used in soup or stock, don’t need it looking pretty anyway!
If you need great spices, and spice blends – check out savory spice!
If you didn’t notice in the ingredient – there is a link on how to bake your bacon, vs splattering your ticket. Pro tip – i poured the “grease” into a ramekin for this mornings breakfast cooking!
Verdict: We cleaned the dutch oven, nothing left, no left over, not even enough for a mouse… I would make this again, and again. Delightful!
Hubby said he couldn’t tell there were sweet potatoes in there, so winning!
If you make it, let me know your thoughts!
