Nothing warms you up on a brisk fall afternoon like some homemade soup. The days are starting to cool down here in Western Pa, so it's time to heat up the kitchen. One of my favorite and most simple recipes is cheesey potato soup. This was one of my comfort foods growing up, and it still does the trick today.
One of the best parts of the recipe is that you can use less or more of each ingredient to your liking.
Peel and rinse potatoes. I used 16 small potatoes for this batch.
Cut into 1/2" thick slices, or cube if you prefer.
Cover with water, making as much as you will need for the broth. Add 1 stick of margarine and onions as you like. For this batch I added 3 small onions, chopped. Occasionally, depending on what's in the veggie crisper, I add diced carrots or celery. Season with salt, pepper, garlic salt...and again any other spices that are to your tasting.
Let the mixture boil on medium for 30-45 minutes. To add a cheesy kick, float slices of American cheese on the top. I used 10 slices for a large pot. It is best to use American as it becomes smooth when melted. I've tried cheddar, mozzarella, provolone and they just seem to clump on the bottom. I add half the slices and let dissolve for about 10 min and stir in, then do the same for the second half of the slices.
Yum! I like the soup best served over refrigerator biscuits or fresh home-made bread!!