Cheesy Potato Soup

I’m happy to report that the south has been experiencing some cold winter weather for a change! It’s inspired me to get out my recipe box and make a few changes to the potato soup my grandmother has been making for years. It’s painfully easy and is one of those extra special concoctions that actually tastes better as leftovers than it does the first day.

Cheesy Potato Soup

• 3 medium potatoes, diced with skins on
• 1/3 C diced celery
• 1 medium onion, diced
• 1 1/2 C water
• 2 chicken bouillon cubes
• 3/4 tsp salt
• 2 C milk (I used skim)
• 1 C sour cream (I used light)
• 1/2 tsp onion salt
• 1 Tbsp chives
• 1/4 tsp pepper
• 1 Tbsp flour
• 1 Tbsp parsley
• 2 C shredded Parmesan or Mozzarella cheese (or both!)

In a large pot combine potatoes, celery, onion, water, bouillon cubes, and 1/4 tsp salt. Bring to a boil and continue to cook for 20 minutes. Add one cup milk and bring back to a boil. Meanwhile, in a medium bowl whisk together sour cream, onion salt, chives, parsley, pepper, flour, 1/2 tsp salt, and remaining milk. Pour about 1/3 cup hot soup mix into the bowl and combine. Return to the pot and heat on low to thicken. Before serving add shredded cheese, stir until melted.