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
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.
- 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
- 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!
Breakfast Casserole – Lazy Bear FoodsDecember 26, 2020 at 11:24 am
[…] was able to chop the veggies ahead of time as i was prepping the potato soup. And you think i would have learned from my own mistakes, SEASON THE […]
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