With all the chilly weather and rain that we have been engulfed by here in Northeast Arkansas, a warm comfort food like potato soup sounded wonderful last weeked. I was running a little short on potatoes for my usual potato soup but I improvised to create this cheesy potato soup. The cayenne pepper added the zing!
6 diced/peeled large potatoes
1/2 small onion diced
3 tb. margerine
2 tb. flour
Place diced potatoes in boiling water, boil until you can break with fork easily.
Remove from heat and drain when done.
While your potatoes are boiling use a small skillet to melt margerine and saute diced
onion. Blend in your flour. Stir until lump free.
Now you can add
1 can cream of chicken soup
1/2 cup sour cream (I blended the milk into sour cream stirring out all lumps before adding to saucepan)
1 cup milk
1 cup water
salt/pepper/ & cayenne pepper as desired
Stir constantly in a large saucepan over low/medium heat.
Add 1 cup shredded cheddar cheese. Stir until melted.
Great on a chilly day served with cornbread!