Potato Cheese Soup
2 russet potatoes - peeled
2 cups chicken stock
1 slice bacon
= sweet onion
Olive oil
1/4 - = cup potato Buds
1 slice black forest ham - diced
1 cup shredded cheese - your choice, but we like sharp cheddar.
This is a long time family favorite soup. Very easy to make with lots of room to be creative.
Dice Potatoes into bite sized cubes. In a sauce pan, cook them until tender in 2 cups of chicken stock, about 10 minutes. Set them aside
Dice bacon, the smaller the better. Dice onions. In a small fry pan saute the onions and bacon together. Add the cooked bacon and onions to the cooked potatoes.
Add potato buds to the cooked potato mixture. The amount varies so you can make it your desired thickness. If it gets too thick add more chicken stock. Cook this for about 5 minutes, stirring regularly to get the buds hydrated. Add the ham and then add the cheese. Continue to cook over low to medium heat until the cheese melts.
We use this recipe when we have a food booth, so it will take staying warm for a long time as long as you keep an eye on it so it does not scorch. This does not freeze well, but it will keep in the refrigerator for a few days and reheat well. To clean the cheese from your pan, boil water in the pan
otato Cheese Soup
2 russet potatoes - peeled
2 cups chicken stock
1 slice bacon
= sweet onion
Olive oil
1/4 - = cut potato Buds
1 slice black forest ham - diced
1 cup shredded cheese - your choice, but we like sharp cheddar.
This is a long time family favorite soup. Very easy to make with lots of room to be creative.
Dice Potatoes into bite sized cubes. In a sauce pan, cook them until tender in 2 cups of chicken stock, about 10 minutes. Set them aside
Dice bacon, the smaller the better. Dice onions. In a small fry pan saute the onions and bacon together. Add the cooked bacon and onions to the cooked potatoes.
Add potato buds to the cooked potato mixture. The amount varies so you can make it your desired thickness. If it gets too thick add more chicken stock. Cook this for about 5 minutes, stirring regularly to get the buds hydrated. Add the ham and then add the cheese. Continue to cook over low to medium heat until the cheese melts.
We use this recipe when we have a food booth, so it will take staying warm for a long time as long as you keep an eye on it so it does not scorch. This does not freeze well, but it will keep in the refrigerator for a few days and reheat well. To clean the cheese from your pan, boil water in the pan