Yes this is considered a cold weather soup. And I'm going to cheat with this recipe because it contains two cans of cream of.....soup. By the time the cubed potatoes are cooked through, this soup is basically ready to be ladled into bowls. Enjoy.
5 pounds of russet potatoes, peeled and cubed into 1" pieces
6 cups of chicken broth
1 can cream of chicken soup
1 can cream of celery soup
8 oz. sour cream
2 cups finely shredded cheddar cheese
salt and pepper
Boil the potatoes in the broth until tender, about 10 minutes. Lower heat to simmer. In a mixing bowl combine the soups and the sour cream. Slowly stir in the soup/sour cream mixture and let heat through. A little at a time, add the shredded cheese and stir until melted. Season to taste with salt and pepper.
Add extra cheese on top, or more sour cream or crumbled bacon, or parsley or chives....you get the idea. : )
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