Nap Time Express - Cheesy Potato Soup | Recipeish | Gustus Vitae
- Yield: 4-6 portions, depending on how hungry everyone is.
- Time: 45 minutes.
- Storage Notes: Will keep in the fridge, covered, for up to 3 days.
- Difficulty: Easy.
This is not a meal that we can in good conscience recommend for lunch on a workday - this is delicious, decadent nap fuel at it's finest. As you're making this, we recommend throwing a blanket on the couch in preparation of what's to come, and then enjoying every last drop of this deeply rich and satisfying soup.
Ingredients
- 3 Tbs Forager's Favorite: Roast Veggie Seasoning
- 1 Tbs Crushed Red Pepper Flakes
- 2 Tbs This Thing of Ours Garlic Pepper Rub
- 3-4 cups of diced cubed potatoes
- 4 cups low sodium chicken stock
- 1 stick unsalted butter
- 1 medium white onion
- 1 1/2 cups chopped celery
- 1 cup of diced carrots
- 3 Tbs all-purpose flour
- 1/2 cup sour cream
- 1 1/2 cups grated sharp cheddar cheese
- 1 small bunch of parsley to garnish
- Rinse and cube potatoes, celery, and carrots, and finely chop onions.
- Bring a large pot or dutch oven up to medium high, and melt butter.
- When the butter begins to foam, add in celery, carrots and onion. Cook on medium heat, stirring regularly, until they begin to soften, about 6-8 minutes.
- Add in Roast Veggie Seasoning, This Of Ours Garlic Pepper Rub, and Crushed Red Pepper Flakes.
- Stir well to combine, and sprinkle in flour, a little at a time, stirring as you do so. Cook for 2-3 minutes to take the raw edge off of the flour while mixing well to avoid lumps.
- Stir in stock.
- Raise heat to high and bring to a low boil, then add in cubed potatoes.
- Cover, reduce heat to medium, and cook for 10 minutes, before removing the lid and cooking for a further 15 minutes, at which point a fork should be able to easily pierce the potatoes.
- Reduce heat to low, and stir in sour cream and grated cheese.
- Stir until cheese is fully melted and incorporated, then ladle into bowl.
- Garnish with a small dollop of sour cream, a sprig or two of parsley, serve, and devour.