My children love this soup and it is just about my mom's recipe from growing up which I loved so much. Since it has finally been cold enough to make soup, we just can't get enough of our favorite so I thought we'd share this recipe with you.
Potato Cheese Soup
1 cup chopped onion(optional)
4 cups cubed potatoes
1 (10.75 ounce) cans condensed cream of mushroom soup
1/2 soup can milk
1/2 cup sour cream or 1/2 bar of cream cheese, softened
1 cup shredded cheddar cheese
tiny dash of nutmeg(a.k.a as my secret ingredient)
salt to taste
ground black pepper to taste
1. Brown onions in a pat of butter or TBS of olive oil over medium heat.
2. Add potatoes, and only enough water to cover. Cover and cook until potatoes are tender, 15 to 20 minutes.
3. Stir together soup, sour cream and milk until smooth; add to potato mixture. Heat, but do not boil. Add salt and pepper to taste, and stir in tiny dash of nutmeg.
4. As desired use crumbled bacon, cheese or green onions to sprinkle on top to garnish.
Useful tips:
For a little more taste, I have been known to throw in a chicken bullion cube but I don't add much salt if I do.
[Photo credit from blog: From Single to Married and it's a good overall step by step process for making the soup in photos if you'd like to take a look.]
