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Mealtime Makeovers...One last hoorah! PDF Print E-mail

By Ashleigh Noyes

Tribune Staff

I realize since spring has arrived, we tend to phase out the winter dishes. Soups being one of the main meals that get swept under the rug until fall pokes around once again.
I am not alright with this. We still eat ice cream in the winter so why can we not bring ourselves to eat soup in the summer? As we had our most recent snow storm this mid April, I decided to make it a soup extravaganza at our house. We had potato soup one night and chili the next, chicken and dumplings in between and then soup for leftovers the following day.
Alright, I agree that it might have been overboard, but the snow was melting and my time frame for this to be looked upon as acceptable was quickly melting away!
Join in my fight to keep soups alive through the summer! Or, at least try this recipe before it gets too warm out. After three years of alterations and tweaks here and there, I have finally made it perfect in my opinion!
Just a side note, if you are on a diet and plan to stick to that diet–stop reading now!

 

Ashleigh’s Cheesy Potato Soup

 

5-6 medium potatoes, cubed
(or 1 bag of southwest style frozen hashbrowns)
1 1/2 cups water
1 1/2 cups milk
1/4 cup butter
1 cup shredded cheddar cheese
1 inch section off a block of Velveeta cheese, cubed
1/2 cup sour cream
1/2 package bacon, cooked and crumbled
cheddar cheese and sour cream for garnish
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In a large pot, place butter, water and potatoes. Cook on medium heat for 15-20 minutes or until potatoes are tender. Add milk, Velveeta cheese and sour cream. Turn stove to low heat and simmer for 5-7 minutes until cheese cubes are melted, stirring frequently.
Next, mix in the cheddar cheese and bacon pieces, stirring in gently until cheese melts.
Serve with a dollop of sour cream and a spinkle of cheese on top.