Wednesday, October 24, 2012

Vote for my post on Mom Blog Network

Dear Suzann....

I have a reader, I have a reader! I have a reader, and she's not even a member of my family!  I'm doing the happy dance in my computer chair. I'm getting more than a few odd looks from the monsters.

It would seem that someone read my foodie post yesterday, and requested one of the recipes from the pictures I posted. *big cheesy grin*  So, to commemorate this occasion, a letter. A letter to my reader that made me smile and feel all warm and melty inside, much like the soup I'm including the recipe for. Read on:

Dear Suzann,
Enclosed is the recipe for Cheese Potato soup. This is a very versatile recipe, and you can add or omit things as you like (like diced ham, steamed broccoli, bacon, etc). Here's what you will need:

Diced potatoes, half to 3/4 the amount
you would use if making mashed
potatoes for your family

One onion, diced and two cloves
garlic, minced. Or use garlic powder
and onion powder to taste

Two sticks of butter, or your
preferred butter product, if your
family is dairy free

  Milk, or your preferred milk product,
  if your family is dairy free

 1/2 pound shredded medium or sharp
cheddar cheese, or dairy free "cheese"
 if your family is dairy free

Salt and Pepper to taste

16 ounces Sour cream if you like it,
or plain coconut yogurt if your family
is dairy free. I use,obviously, Daisy

Boil your diced potatoes and onions together, until potatoes are soft and ready to mash.  Remove from heat. Drain most, but not all of the water, leaving about 1 cup of the potato water in the pot. There is a lot of starch in potato water, and it will help your soup be thick and creamy. Coarsely mash the potatoes and onion with the butter, so there are small bits of potato left unmashed. Add garlic and shredded cheese and return pot to heat. Pour in milk until soupy, but not thin. Stir constantly until the cheese and butter are melted and thoroughly incorporated. Add salt and pepper to taste. Remember, potatoes soak up salt. So, it may seem like you are adding lots and lots and lots of salt. If you are adding ham or bacon, that will decrease the need for table or sea salt. Right before serving, whisk in the sour cream with a wire whisk until fully incorporated for a flavor pop that is both velvety and every so slightly tangy. Enjoy! 

Let me know how it turns out! Here's hoping it turns into a family favorite for you, just like it has for me.

Sending lots of love from the Monster House,
The Momma

diced potato image via Google, by
garlic and onion image via Google, by
butter image via Google, by
shredded cheese image via Google, by
Salt and Pepper shaker image via Google, by
Daisy sour cream image via Google, by
directions sign via Google, by

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