Potato Cheese Soup
(I modified this recipe from a Betty Crocker recipe I have for Potato Soup)
3 medium potatoes (about 1 pound)
1 can (14.5 oz) chicken broth (I use organic)
4 medium green onions with tops (sliced and ready to sprinkle in soup) reserve some for garnish
1 cup milk (I use 1%)
1/2 cup heavy cream
1 cup fresh grated medium cheddar
1 cup fresh grated sharp cheddar
salt and pepper (to taste)
thyme leaves (if desired...but i think this adds a lot of flavor)
1. Peel and cut the potatoes in to LARGE pieces
2. Heat chicken broth and potatoes until boiling in saucepan over high heat, stirring occasionally with a fork to make sure potatoes don't stick. Once mixture is boiling, reduce heat just enough so that there are still gentle bubbles. Cover and cook for about 15 minutes (until fork tender)
3. When potatoes are done, remove saucepan from heat, but do not drain! Break potatoes into smaller pieces with a potato masher or large fork....mixture should still be lumpy.
4. Stir milk, salt, pepper, thyme and onions into potato mixture. Heat over medium heat, stirring occasionally.
5. When mixture is hot, NOT BOILING, add cream and stir until thick
6. Add grated cheeses and stir until melted, make sure soup doesn't boil....test and see if more salt, pepper or thyme are needed.
7. Serve hot, topped with bacon, chives, and cheese