This blog post has been compensated by Borden® Cheese. All opinions are mine alone. #BordenCheeseLove #CollectiveBias #Ad
It’s the things comfort dreams are made of for many of us. Add in black forest ham and prosciutto and voila -Triple Threat Extra Cheesy Loaded Potato Soup.
I remember growing up when that soup was the one thing my mom gave us anytime we weren’t feeling well. While she stuck with canned soups mostly, I’ve realized that, for me, even just cooking homemade soup allows for me to be comforted. The aroma that fills your home, the feeling you get knowing that you are filling the bellies of your family when it’s so cold outside, and of course, knowing that you are giving your littles the same feeling that your mom gave you. While I’m not much of a winter fan, I wholly believe that soup gets me through the cold months. My wallet also loves making soup. I can typically make soup, with even high priced ingredients, and still feel good about what I’m making because cost per portion is so low.
If you’ve been around for any amount of time on our social media channels, chances are you’ve heard me complain about the fact that Andrew doesn’t eat soup. It’s like he’s some sort of alien…who doesn’t like soup!? Since we’ve been together, I have finally gotten him to eat chili, and just recently he tried beef stew, but the jury is still out on that one for him. I was determined to create a soup that was easy to make, packed with flavor, and Andrew approved.
I started with bacon and cheese, and once I was done dreaming up this amazing soup, it came down to one simple taste.
Y’all…..he liked it!
I made a soup he liked. I may have done a little dance around the kitchen in celebration. (Try not to imagine that as it’s not as pretty as you might imagine). Let’s get to what you really want though. The recipe for this Triple Threat Extra Cheesy Loaded Potato Soup!
- 8 pieces of bacon, cooked crispy and crumbled + more for topping (optional)
- 1 large carrot, finely chopped
- 1 rib celery, finely chopped
- 1 red onion, finely chopped
- 5 cloves garlic, minced
- 1/4 cup flour
- 2.5lb russet potatoes, peeled and diced
- 3 cups whole milk
- 2 cups chicken broth
- salt and pepper, liberally to taste
- 2 oz prosciutto
- 1/4 lb of black forest ham, diced
- 2 cups Borden® Cheese Mozzarella Shreds
- 1 cup Borden® Cheese Sharp Cheddar Shreds
- 1 cup Borden® Cheese Finely Shredded Sharp Cheddar Shreds
- Optional toppings: additional crumbled bacon, cheddar cheese, Greek yogurt or sour cream, green onions, salt and pepper.
- In a large dutch oven (we use an 8 qt), cook bacon until crispy. Remove to drain and then crumble.
- In the same pot, over medium heat, add in the celery, onion, carrot, and garlic.
- Cook for 4 minutes or until onion is translucent.
- Sprinkle 1/4 cup flour across vegetables and whisk together.
- Pour in milk and chicken broth slowly, whisking together quickly.
- Add potatoes, salt, and pepper.
- Cook for 10 minutes.
- Using a masher, mash down the potatoes until desired consistency. *You could also use an immersion blender if you would like a very smooth soup, but we like chunks of potatoes in ours.
- Add in crumbled bacon, prosciutto, and ham, and stir together.
- Continue to cook for 10-15 minutes or until potatoes are tender, stirring often so the potatoes don't burn on the bottom.
- Add in all the cheese and stir together until melted.
- Sprinkle a little love in there for good measure!
- *If your soup is too thick after adding the cheese, add up to an additional 1 cup of milk.
- Add an additional toppings and serve along side grilled cheese sandwiches made with Borden® Cheese Provolone Slices and Borden® Cheese Sharp Cheddar Slices!
Love is always an ingredient that we know our moms put into our food, and we make sure to include in ours. It just makes it taste better, we promise! We hope you love it as much as we do! Enjoy!
You can find Borden® Cheese at a variety of retailers (we found ours at ShopRite!) Check the store locator to find a location closest to you!