There's nothing like a nice warm bowl of soup on a cold day. This soup is super tasty and filling. It is also great for families on a budget. I estimated that this dinner cost about $7 and there was leftovers. I have a family of 5. I make this at least twice a month during the cold season. We love it.
Step 1: You Will Need
5 pounds of potatoes(peeled and cut)
8 ounces of mild cheddar cheese (shredded)
2-3 jalapenos (take out the seeds and inside if you don't want it spicy)
1 tablespoon of chick bouillon powder
salt and pepper to taste
half a package of bacon or why not just use a whole package -bacon is awesome
sour cream and chives to garnish (chives not pictured)
about 2 cups of milk
Step 2: To Get Started
First peel potatoes and cut them into descent size chunks. Place them into a pan and put enough water in to just cover them fully. Add in the salt and pepper and chicken bouillon. Boil on med/hi until a fork can be inserted easily. Meanwhile cut up the jalapenos and bacon (or if you want you can cut the bacon after it's cooked) If you don't want the soup to be spicy then take out the seeds and inner part.
Step 3: You're Almost Done :)
To cook the bacon and roast the jalapenos simply place them on a foil lined cookie sheet and put in the oven. AFTER they are in the oven ,turn it on to 400 degrees. Check it at about 15 min. and then keep an eye on it until it reaches your preference. Now add the milk. I used 2 cups of 2% but you can put more or less if you want. Stir it gently , then add your jalapenos and bacon. Bring back to a boil.
Step 4: Time for Cheesy Goodness
Add in your mild cheddar cheese. One time I used sharp or medium cheddar and it tasted fine but for some reason the cheese looked like yellow cottage cheese. Not very appealing. Stir well until melted. Serve with a dollop of sour cream and chives or jalapenos on top. This soup tends to absorb the moisture overnight. It is best to eat right away but I add a little milk before I warm up the left overs. Enjoy.
Second Prize in the
Soup and Stew Contest