Potato Soup Please

Make this deliciously creamy potato soup for a cozy, warm evening at home and load it with all your favorite toppings.

Y’all. Fall is absolutely my most favorite time of year, hands down. I’ll be honest, there comes a point around mid-April, where the warm sun has me yearning for summer and starts to trick me into thinking summer is my favorite time of year…but no! While I do love a good old-fashioned backyard BBQ on the fourth of July, nothing soothes my soul like a crisp fall day spent in the great outdoors and finished off with a big bowl of something warm!

And I’m not saying that this soup recipe is only good during the fall and winter months, I’m a firm believer in any food, any time! But I will say that snuggling up with a big bowl of this stuff and not sweating in the process makes it SO MUCH BETTER.

Fun fact: my mom actually made a big ol’ batch of this soup to serve as a meatless option at our wedding and we received so many compliments on it! I whipped the recipe back out 8 months later and tried my hand at it. In fact, we enjoyed it so much that Bryan asked for it 2 weeks in a row – in August, the hottest month of the year here in Texas!

Now, don’t even think about continuing down the page if you’re looking for a healthy potato soup recipe. I believe those are a sin and should be sent to bad places. This recipe is mighty tasty, but not exactly on your next weight loss plan, so be prepared! (and eat a salad or two to make up for it, because balance, people).

Alas, the most deliciously delicious Potato Soup Recipe:

Ingredients

· 1 (30 oz.) bag of frozen, shredded hash browns

· 1 (10 oz.) can of condensed cream of chicken soup

· 4 cups chicken broth

· 2 cups grated cheddar cheese, plus more for serving

· ½ cup cream cheese, softened

· ½ cup sour cream

· 1 teaspoon onion powder

· Kosher salt and pepper, to taste

· 1 package Jalapeño Shiner sausage (optional but delicious), chopped

· To garnish: crumbled bacon, croutons, green onion, French fried onions, sour cream, more cheese, or whatever else you like!

Directions

1. Set out the cream cheese if you haven’t already (I almost ALWAYS forget)

2. Combine chicken broth and hash browns in a Dutch oven or large pot over medium/high heat and bring to a boil.

3. Reduce heat to medium and stir in chicken soup, grated cheese, and onion powder.

4. Season generously with salt and pepper and cook for 10-15 minutes. Soup should be lightly bubbling. Stir often! This soup tends to stick easily to the bottom of my Dutch oven, which makes cleanup take a bit longer.

5. Stir in sour cream and cream cheese until completely incorporated. If the texture is not to your liking, use an immersion blender or potato masher to reach desired consistency.

6. Stir in jalapeño sausage.

7. Transfer to bowls and serve with all your favorite toppings!

It's a very easy recipe, and one of our favorites! A staple in our house for sure. Hope you enjoy! Let me know if you try it and what your favorite toppings are!

*Important to note: using block cheese and shredding it yourself is much better than pre-shredded cheese. It melts and blends with the soup much nicer.