We're having our first serious cold snap. This afternoon the wind was howling and I had to turn the heat on for the drive home. Sweet Harold had the potatoes all peeled and simmering away in the chicken broth when I came in the door. I sauteed some onions and garlic, pureed the potatoes a little then added some heavy cream and cheese. Ready to eat in about 40 minutes. It definitely hit the spot on this cold, windy afternoon.
5 lbs. russet potatoes, peeled and cubed
6 cups chicken broth
2 T. butter
1 medium yellow onion, diced
2 gloves of garlic, minced
salt & white pepper
2 cups Velveeta shreds
1 cup heavy cream
Cook potatoes in chicken broth until tender. In a separate small skillet, saute' onions and garlic in butter for about 5 minutes. Add to potatoes & broth. Season lightly with salt and pepper. Remove about 1/2 of the soup mixture to a large bowl and using an immersion blender puree' until smooth and add back into the soup pot. Add Velveeta and heavy cream.
Top with a dusting of smoked paprika, shredded cheese and crumbled bacon if desired.