{ Cheesy Potato Soup }

I know what you are thinking.

I'm posting a soup recipe in June. 

You are thinking I've gone off the deep edge.

Note: this is not going off the deep end, or off the edge. This. is different.

However:

A. It's been in the 50s & 60s here! What??

(95 to  58 in the space of 4 days is not cool, man. Not cool. Actually, it is technically quite cool though, and therein lies the problem).

B. I've never understood the concept of not eating soup in the summer. I mean, hamburgers are hot, we eat those in the summer. Lasanga is hot, we eat it in the summer. Pork Chops are hot, we eat those in the summer... and so on.

Poor soup gets a bad rap.

I think we should celebrate soup and eat it year round!

GO SOUP!

I've been asked for the recipe for this soup often. Like, very often.

Problem?

I don't use a recipe. This makes giving a recipe more difficult.

I've been making this soup for something like 132 years. Yes, it started from a recipe in a community book. Do you know what I mean? Where an organization pulls recipes together, sends them off to a printer and then sells them as a fundraiser? They are way common here in rural 'Merica.

I have no idea what book it came from, and I can say for certain that over the years, this has very much become my own recipe.

The other night when I was making it, I decided to measure things (gasp!) and write them down for you (double gasp!).

This is the result.

This recipe uses a lot of potatoes. You can use less, up to you.

My husband's grandmother tells about how her brother in law used to call her sister's potato soup "Huntin' Soup". See, he had to hunt for the potatoes. We don't want that to happen here. Unless, you know, you LIKE hunting for your potatoes.

Warning- this is a LARGE recipe. Great for big families or leftovers. Or you could halve it, if you feel the need. This is easily 3 meals for my family of 3.

Here we go:

Tina's Cheesy Potato Soup

8 Cups Water 
(salted to taste, remembering your bouillion & cheeses will be salty)

1 teaspoon garlic powder

1-2 teaspoons dried parsley

1/4 cup diced onion

Butter (to taste)

2 teaspoons of powdered chicken bouillon

(or 1 can of chicken broth. If you use this, only use 7 cups of water)

Stir together in a large pot.

Add in 3-4 cups peeled, diced potatoes (depending on how many potatoes you want in your soup)

Bring to a boil, turn to medium, and let boil until potatoes are tender.

Once they are tender, add 1/4 cup flour to 1 cup water in a small bowl/measuring cup/etc. Mix together until smooth. Slowly pour this into your soup. 

You can use more/less flour. This will make your soup thick and hearty. 

Turn the heat down. This is where we add in the cheese. Do not let boil after the cheese is added.

We are all about high quality here, so add in 

2-3 cups of processed cheese food (aka Velveeta)

this photo is deceptive, but I used about 2 1/2 cups

 Feel free to use other cheese, but I have tried the lot and always end up back at Velveeta.

After that is melted, I throw in a couple handfuls of whatever cheeses I have in the fridge.

Here I used Mozzerella & Mild Cheddar.

Let melt.

This is most delicious with toppings of green onion, crumbled bacon, sour cream, and more cheese.

Sadly, I'm the only one in the house who thinks so.

Just cheese it is.

Serve this up with a salad, my Red Lobster Clone Biscuits or a nice crusty bread & it's a tasty meal.

And yes, even in the summertime.

Tina

Easy, squeezy printable here.