DH says this soup is EXCELLENT AND DELICIOUS!!!!!
Cheesy Potato Soup
1 lb. frozen Tater Tots
3 cups shredded sharp cheddar cheese (about 12 oz.)
2 TB. unsalted butter
1 onion diced (about 1 1/2 cups)
Kosher salt and freshly ground pepper
2 cloves of garlic, minced
4 Yukon Gold potatoes, peeled and diced (about 1 1/2 lbs.)
4 cups low-sodium chicken broth
2 slices thick-cut bacon, diced
1/2 cup sour cream
2 TB. chopped fresh chives
1. Preheat the oven to 425. Spread the Tater Tot on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup of cheese and continue baking until melted, about 5 minutes.
2. Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 tsp. salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cups water and a 1/2 tsp. salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender about 10 to 12 minutes.
3. Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.
4. Puree the soup with an immersion blender, thinning with up to 1/4 cup water. Stir in 1/4 cup of sour cream and the remaining 2 cups of cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper. Serves 4
Source: Food Network mag. Nov. 2017
Cheesy Potato Soup
1 lb. frozen Tater Tots
3 cups shredded sharp cheddar cheese (about 12 oz.)
2 TB. unsalted butter
1 onion diced (about 1 1/2 cups)
Kosher salt and freshly ground pepper
2 cloves of garlic, minced
4 Yukon Gold potatoes, peeled and diced (about 1 1/2 lbs.)
4 cups low-sodium chicken broth
2 slices thick-cut bacon, diced
1/2 cup sour cream
2 TB. chopped fresh chives
1. Preheat the oven to 425. Spread the Tater Tot on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup of cheese and continue baking until melted, about 5 minutes.
2. Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 tsp. salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cups water and a 1/2 tsp. salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender about 10 to 12 minutes.
3. Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels.
4. Puree the soup with an immersion blender, thinning with up to 1/4 cup water. Stir in 1/4 cup of sour cream and the remaining 2 cups of cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper. Serves 4
Source: Food Network mag. Nov. 2017