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Brrrrrrr...... could Northern Utah get any colder? Snow and below 30 degrees during the day...umm lame!
But there is nothing better than getting cozy and fixing some nice warm soup to warm your soul. Now before you start thinking that this is just another ordinary potato soup recipe, hold your tongue! This is NOT your average potato soup recipe...this recipe has been in my family for a long time and I think we prepare it a little bit differently than others. This recipe is for my sweet grandparents Gordon and Bev Sprague who think I make it better than my mom ;)
1. Fill a pot with 4 cups of water and set on stove on high. While that is getting hot we need to cut the potatoes and onion.
2. Wash but don't peel 4 small red potatoes. You can use other types of potatoes but the red potato gives it a good sweet taste. Cut them in half and then in half again and then in half again (so in 1/8) and chop it up into small bite size pieces. When you are done cutting you should have 4 cups of diced up potatoes.
3. Next finely chop 1/3 a cup of onion. Add the potatoes and onion to the pot of water and wait until it starts boiling. After it starts boiling set your timer for 20 minutes.
4. While you are waiting, grate 1 block (8 ounces) of your preferred cheese. I have found that using sharp cheddar cheese gives it that good cheesy taste. You can also start cleaning up some dishes as well...multitasking and me are best friends!
5. When there is 5 minutes left on the timer you need to start making the base of the soup.
6. In a small pot melt 1/4 cup of butter. After the butter is completely melted add 3 tbsp. of flour and mix so there are no clumps.
7. This is the most important step. After the flour is dissolved add your 1/2 cup of milk and wait until it gets thick and when I mean thick I mean what until it is almost like a solid and you can move the whole clump around with your spoon. There should not be any loose liquid still in the pot. After if has turned thick add it to the other pot with the water, potato, and onion. The 20 minutes should be up on your timer and your soup is almost done!
8. Mix all of it together super well until it is blended and there is no chunks of the flour/milk mixture. Then add all of your shredded cheese. Again, stir the cheese in until you have a smooth creamy soup. Last add your spices: 1/2 tsp of seasoned salt, pepper, and paprika or just season to taste (more or less).
Serve with a nice warm roll and enjoy! This has been a family secret..not so secret recipe. It is always my go-to recipe to bring to family and friends when they are sick or had surgery or a baby. They will not only ask me for the recipe but literally ask me to just make them another batch!
Prep time: 20 minutes
Cook time: 20 minutes
Serving Size: 4
Ingredients:
4 cups of water
4 cups of chopped red potato
(about 4 small potatoes)
1/3 cup white onion
1/4 cup butter (half a stick)
3 tbsp. of flour
1/2 cup milk
1 block (8 oz) cheese grated
1/2 tsp of seasoned salt, pepper,
and paprika
Nutritional Facts: for 1 person, 1.5 cups of soup
Calories: 520
Calories from fat: 260
Carbs: 56 g. 18%
Sodium: 208 mg. 8%
1. Fill a pot with 4 cups of water and set on stove on high. While that is getting hot we need to cut the potatoes and onion.
2. Wash but don't peel 4 small red potatoes. You can use other types of potatoes but the red potato gives it a good sweet taste. Cut them in half and then in half again and then in half again (so in 1/8) and chop it up into small bite size pieces. When you are done cutting you should have 4 cups of diced up potatoes.
3. Next finely chop 1/3 a cup of onion. Add the potatoes and onion to the pot of water and wait until it starts boiling. After it starts boiling set your timer for 20 minutes.
4. While you are waiting, grate 1 block (8 ounces) of your preferred cheese. I have found that using sharp cheddar cheese gives it that good cheesy taste. You can also start cleaning up some dishes as well...multitasking and me are best friends!
5. When there is 5 minutes left on the timer you need to start making the base of the soup.
6. In a small pot melt 1/4 cup of butter. After the butter is completely melted add 3 tbsp. of flour and mix so there are no clumps.
7. This is the most important step. After the flour is dissolved add your 1/2 cup of milk and wait until it gets thick and when I mean thick I mean what until it is almost like a solid and you can move the whole clump around with your spoon. There should not be any loose liquid still in the pot. After if has turned thick add it to the other pot with the water, potato, and onion. The 20 minutes should be up on your timer and your soup is almost done!
8. Mix all of it together super well until it is blended and there is no chunks of the flour/milk mixture. Then add all of your shredded cheese. Again, stir the cheese in until you have a smooth creamy soup. Last add your spices: 1/2 tsp of seasoned salt, pepper, and paprika or just season to taste (more or less).
Serve with a nice warm roll and enjoy! This has been a family secret..not so secret recipe. It is always my go-to recipe to bring to family and friends when they are sick or had surgery or a baby. They will not only ask me for the recipe but literally ask me to just make them another batch!
Prep time: 20 minutes
Cook time: 20 minutes
Serving Size: 4
Ingredients:
4 cups of water
4 cups of chopped red potato
(about 4 small potatoes)
1/3 cup white onion
1/4 cup butter (half a stick)
3 tbsp. of flour
1/2 cup milk
1 block (8 oz) cheese grated
1/2 tsp of seasoned salt, pepper,
and paprika
Nutritional Facts: for 1 person, 1.5 cups of soup
Calories: 520
Calories from fat: 260
Carbs: 56 g. 18%
Sodium: 208 mg. 8%
I'm going to have to make this! I love a good soup recipe. Cute blog. Keep the recipes coming :)