Friday, January 21, 2011

My First Guest Recipe: Miss Sherie's Cheesy n Creamy Potato Soup

I saw a post on facebook (you know, that site that steals hours of your day) that I knew Tony would love.  Cheesy n Creamy Potato Soup. 
He loves all things cheesy.
He loves all things potato.
Put the two together and you totally lost him until his plate is clean.
Actually, I think I saw him lick his plate when cheese and potatoes were involved.
I had to get that recipe.
My super bestest friend Miss Sherie (aka Super Chef) was kind enough to send me the recipe and photo.
OK, I had to beg and plead and promise to send her 5,000 red velvet cake balls before she would send me the recipe. 
Just kidding, Sherie is the most giving person I know and she happily sent me the recipe.  
So Sherie is officially my first guest recipe post !! 
Way to go Sherie !! 

She also sent me her picture for the post, hey, she looks just like Paula Deen !
That's strange, I don't remember her having grey hair and living in Savannah Georgia.

I'm hoping to bribe.... I mean ask more friends to share there great recipes and photos with us and be guest posters also !!

I hope everyone tries this fantastic recipe and lets Sherie know how AWSOME it is and how great she is for sharing it with us !!

Cheesy n Creamy Potato Soup


4 slices bacon, diced

1 onion, chopped (optional)

1 tablespoon all-purpose flour

2 tablespoons of butter

6 cups chicken broth

6 potatoes, thinly sliced

1/2 cup instant mashed potato flakes

Cubed Velveeta - depending on how cheesy you want it. I also add some shredded sharp cheddar to it. I love cheese.

1 cup half-and-half

Salt and Pepper to taste


Saute bacon and onions, in a medium saute pan, until browned. Set aside.

Over low heat, in a medium sauce pan, make a roux of the butter and flour, it should look pasty. Slowly add chicken broth and bring to a boil. This will be your base for the soup. Make sure that you whisk this to prevent sticking. Turn heat back down to simmer.

Crumble bacon up and stir it and onion mixture, cheese, potatoes, and instant potatoes into the soup base.

Simmer for 30 minutes and then blend in half and half. Serve.

If you want your soup a little thicker add more potato flakes to it. I also cook mine awhile longer too. I usually don't use the recipe since I have been making this for so long so, I hope that I remembered everything!! You can double this and tweak it to your liking. Enjoy!!


  1. Thank you Miss Toni and feel privileged to be a part of your blog!! Where are my red velvet cake balls? LOL!!

  2. Your welcome, thanks for accepting !! I want to do a guest post every few weeks !! Let me know if you run across any more great recipes !!