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Tuesday, February 12, 2013

Mrs. Mom's Cheesy Potato Soup

I created this recipe after procrastinating making dinner one evening.  "The best soup you have ever made".  Direct quote from my eight year old who can be a picky eater!  He gave it two enthusiastic thumbs up.  I don't mean to be braggadocious but I think it's pretty scrumptious myself!  Give it a try and let me know what you think.
It is an easy recipe if you have a food processor.  If you don't, it will surely ruin your manicure.
3 Tbsp. butter
9 small to medium sized Yukon Gold potatoes
3 celery stalks
1/2 onion
1 Tbsp. beef base (bouillon)
4 cups hot water
1 Tbsp. Worcestershire sauce
1 lb ground beef or sausage (could use ground turkey, chicken, diced ham also)
1/4 cup butter
1/4 cup flour
2 cups milk
8 oz Velveeta (or 8 oz other cheese that melts well and you enjoy)
Place ground beef or sausage in a skillet and begin to brown over medium heat.  The first time I made this recipe I used ground beef and the second time I used sausage.   They were both excellent and I plan to use diced ham sometime. 
In a large pot, add 3 tbsp. butter.  Place pot on stove over medium heat.  Wash potatoes, leaving skin on (it is a mild and delicious flavor), use food processor to shred potatoes.  I used the medium shredding blade but yours might be different depending on make/model.  Add potatoes to large pan with the butter.  Change to blade to slicing blade.  Wash the three stalks of celery and slice then add to potato/butter mixture.  Either dice or process onion using chopping blade then add to pan. 
Increase heat to medium-high and saute the potato, celery, onion mix in the butter until the potatoes develop some nice golden brown crispiness and color. 
After the potatoes begin to brown add 1 Tbsp. beef base/bouillon into the 4 cups hot water.  I used L.B. Jamison's beef soup base.  Mix well then pour over potato mixture.  Add one tablespoon Worcestershire sauce.  Turn heat to low.  After the ground beef or sausage is browned (no pink left!) add to the large pot.  
I used the same skillet that I browned the meat in to make the cheese sauce.  Place 4 tablespoons (1/4 cup) butter in skillet and melt over low-medium heat.  After butter is melted add flour and whisk together.  Gradually add the two cups milk while whisking the whole time.  Continue to stir until thickened.  Cut Velveeta into chunks and add to pan.  Whisk until smooth.  Pour cheese mix into potato mix.  Enjoy!