18 November 2011

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!

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  1. Yum. They're calling for snow in Tennessee today, and I could sure go for a bowl of this deliciousness!

  2. This soup looks really good. I know about those cold days in Michigan and I too, always cook some soup.