It's another chilly November day here in Michigan. I woke up to snow on the ground for the second time this season. I've got three new soup recipes that I have made recently, so I thought today would be a good day to share one with you! This is an adaptation of a recipe I saw in the most recent issue of Everyday With Rachael Ray.
Cheesy Chicken Potato Soup
2 lbs. potatoes, peeled and diced
4 cups chicken stock
1 tsp onion powder
1½ cups chicken, cooked and shredded
2 cups cheddar cheese, shredded
½ cup sour cream
Green onions, sliced, optional
Combine potatoes, stock, and onion powder in a large soup pot. Bring to a boil and cook until potatoes are soft. Reduce heat to low and puree using a stick blender, leaving a few chunks of potato, if desired. Add chicken, cheese, and sour cream and stir well.
Serve warm with green onion sprinkled on top, if desired.
Makes 6 servings.
For some reason, chicken and potatoes don't really seem to go together in soups, but this works. I think adding cheese makes everything better!
This recipe is a little bit different from the one in the magazine. That one had leeks, but I didn't have any so I left that out. I also used less cheese; that recipe called for 7 oz. I weighed out 2 cups, and it was just over 5 oz., but that looked like plenty to me. The green onions were my idea, but I didn't have any the day I made this. I will definitely use them next time though, because I love green onions with potatoes in almost any form.
This is a warm, comforting, easy to make soup great for a chilly day!