Chunky Potato Cheddar Soup

The comforts of the changing season to autumn can be served up in a hearty bowl of soup. This soup, chunky potato cheddar, is top on my list of comfort foods. This version has your basics—potatoes, onion, milk, cheese—then adds the earthy bite of rosemary to set it apart. Garnish it with crumbled bacon and I am a happy camper!

I stumbled across this potato soup with rosemary from Lakeland, a popular kitchen and home store with nearly 60 stores in the United Kingdom. I was introduced to this shop while visiting my in-laws. You can walk to this heavenly store from their house and it is a delight to wander the aisles admiring the gadgets and gear that is on offer. Their online site shares their catalog and recipes too.

I mirrored my soup after their recipe and was pleased with the results.  How do you make your potato soup? Do you add cheese or sour cream or bacon or green onions? I’d love to hear about it!

Ingredients:
5-6 potatoes, peeled and chopped
1 TB butter
1 small onion, chopped finely
1 cup chicken stock (homemade if you’d like)
1 1/2 cups milk
1 tsp salt
1/4 tsp pepper
2 ounces cheese, shredded
1 heaping teaspoon of chopped rosemary (fresh)
bacon, as a garnish (optional)

Directions:
Melt the butter in a heavy saucepan. Add the onion and cook on medium for 5 minutes. Add the potatoes and the remaining ingredients. Let the soup simmer for 20-30 minutes. Puree about half of the mixture, leaving some of the potatoes and onions intact. Garnish with bacon, sprinkle with some cheddar cheese and enjoy!

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