Looks Delic
The weather here on Long Island has started to take a turn to fall like temperatures. When thinking about what to make for dinner the first thing that comes to mind is soup. Tonight we’re having this lightened up version (no cream here!) of potato soup from one of my favorite food bloggers – Erin Clarke of Well Plated. I followed the recipe except for some very minor tweaks:
- Potatoes – I used purple potatoes instead of Yukon golds because I had them on hand. That’s why my soup is a little more orange in color than a typical potato soup would be.
- Blender – I used a stick blender (aka immersion blender) instead of a full blender because it’s easier and less cleanup. For more on the stick blender check out my post on Cuisinart’s Smart Stick.
- Cayenne – I used the slightest dash of pepper possible. I love spicy but the kids not so much.
- Cheese – I tasted the soup before adding the cheese and I almost didn’t add any at all. Being a cheese lover however I couldn’t resist. I only added a small handful of shredded cheddar (maybe a 1/4 cup – ish!)
This recipe is simple, uses mostly groceries you likely already have on hand and comes together in a flash. Family friendly comfort food that looks and smells like fall… what could be better?
The Recipe for Cheesy Potato Soup
This recipe and all of the delicious details are available on the Well Plated blog at Potato Cheese Soup. To make it vegetarian simply swap out the chicken stock for vegetable broth. If you test out this recipe be sure to leave a note in the comments below. I’d love to hear what you thought. Enjoy!
