I took a hearty bite into the freshly baked Sweet Potato Biscuits, chewed for a second and immediately threw the remaining batch away. My only saving grace was the Rum and Coke chilling on ice next to me. They were horrible flavorless hockey pucks with speckled orange bits of sweet potato. I next turned to my Grilled Steak with Mushroom Cream Sauce that was cooling on the counter. The sauce tasted like a salt lick we would have given the cows in the pasture. I knew 3 tablespoons of salt was a bad idea. Why didn’t I just listen to my gut?
There are days when my recipe testing mojo goes out of left field, leaving me with some pretty nasty meals to endure. That’s when I decide to turn to my favorite staple recipes that have followed me through think and thin. This Potato Cheese Soup has seen me graduate high school and enter the exciting world of college. It feed an army of friends as an intern at Disney World. It was even a saving grace when I attempted to cook in my first pocket-sized apartment in Chicago. After a single spoonful of this thick and creamy soup, my senses are recharged and ready for the next round of recipe successes.
- ½ cup butter
- 1 cup celery, medium diced
- 1 cup carrots, medium diced
- ½ cup yellow onion, small diced
- ½ cup flour
- 4 cups potatoes, unpeeled and medium diced
- 2 (15 oz) cans chicken stock, low-sodium
- 6 oz. white cheddar, shredded
- 8 oz. Velveeta block cheese, small chunked
- 1/3 cup heavy cream
- 2 tsp. pepper
- 1 tsp. salt
- Melt the butter in a heavy stock pot over medium heat. Add the celery, carrots and yellow onion. Sauté in the butter for 2 – 3 minutes, or until the onions are slightly translucent. Add the flour to the butter mixture. Cook for 1 – 2 minutes until the flour has completely absorbed the butter.
- While stirring, slowly add the chicken stock to the pot one can at a time. This is important to prevent lumps from forming in the soup. Reduce the temperature to medium low heat add the cheeses to the mixture. Stir until the cheeses have slightly melted.
- Toss the diced potatoes into the bottom of your slow cooker. Pour the soup mixture, heavy cream, pepper and salt on top of the potatoes. This step helps to prevent excessive splattering. Stir until the entire pot is well combined. Cook the soup on high for 2 – 4 hours, or until the potatoes are tender.