Mrs. Powell’s Kitchen

Potato with Cheddar Cheese Soup


Cheese Sauce –
2 Lbs. Of Cheddar Cheese
2 cups of Half & Half
2 teaspoons of corn starch

Gently heat 1 cup of Half & Half. Stir the 2 teaspoons of corn starch into the second cup of Half & Half, dissolving the corn starch completely. Slice the 2 lbs. of cheese into smaller slices. When you see small bubbles and foam around the edge of the 1st cup of Half & Half, the one you’ve been heating, feed into it the cheese slices and the 2nd cup of Half & Half. Stir while the cheese is melting. Once the cheese is good and melted, take it off the heat and allow it to cool for, say, a half an hour to an hour. Just until you are certain that the hot sauce is cool enough to go into your bowl. Allow to finish cooling, cover and refrigerate over night.

Note: If you really want to, use 2 cans of Campbell’s condensed Cheddar Cheese Soup. If you do, be very careful of adding any additional salt.

Next day…

2 quarts of water
2lbs. (app. 6) potatoes
1 cup (2 sticks) of butter/margarine or ¾ cup of olive oil.
1 & ½ cups of flour
Up to 2 tsp. of salt.
2 tsp of garlic (clove garlic, add one clove of garlic)
½ tsp of white pepper
½ tsp of black pepper
2 cups of Half & Half

Get a stock pot that can hold a gallon of water. Place it on your stove and add two quarts of water. Turn on high and bring to a rapid boil. While you are waiting for the water to boil, weigh out and wash 2 lbs of potatoes, about 6 potatoes. Once they are clean, cut and dice the potatoes into ¼ inch cubes. Roughly a ¼ of an inch cube. Once the water is boiling, pour the potatoes in the water and allow to boil for 12 minutes.

Note: I have a Pyrex measuring cup and have been known to dip a cup of water out of the pot once the potatoes are cooked. This works very well for making sour dough bread. Something I forgot to do while making this soup. Oh, well, I’ll use potato flakes.

To really make boiled potatoes, the potatoes need to boil for about 20 – 25 minutes. We par boil the potatoes, or half oil the potatoes, for 12 minutes alone as the rest of the recipe will finish cooking the potatoes. When the potatoes have boiled, lower the heat to a high medium and add the cheese sauce you made the day before. Stir till sauce is melted. Allow this to cook for roughly 7 minutes. This does not need to be as rapidly boiled as you did the potatoes. While you are doing that, melt down 1 cup of butter over low heat.. When this is melted, raise the heat to medium and add 1 and ½ cups of flour. Stir this constantly. This will make a dough ball. Once the ball is made, cook for 3 minutes, stirring constantly. This becomes a thickener for the soup. Once is it thoroughly cooked, drop it into the soup, stir till it dissolves and allow to cook for 5 minutes. Add up to 2 tsp. of salt. I’m supposed to watch my intake of salt, so I only add 1 tsp. of salt. Use your own taste and judgment on the salt. After it has cooked for 5 minutes, turn the heat down low. You don’t want it to boil, just simmer. Add in the 2 cups of Half & Half. Stir until thoroughly mixed in well and then let simmer for 5 minutes, stirring occasionally as the potatoes will stick to the bottom of the pan.

Please watch the video I made about all of this. If you do not see the video embedded or otherwise attached to this, please click this link: