One of the best soups I've ever made!! I didn't have au gratins, so followed Cathalain's suggestion and added two extra Yukons and about 2/3 cup of shredded cheddar right into the pot (it dissolved nicely). I used a full quart of water and two big Knorr bouillons, cooked the potatoes until they were nearly soft, then partially mashed them (we like a bit of texture). Meanwhile I added 1 tsp of garlic powder (to taste) and a few dashes of hot sauce. As the soup simmered, I browned a few slices of bacon and two boneless pork chops that needed used up. I had first cut them into 1/2 inch bits, then when browned I added them to the soup pot. (Next time I may use chopped ham or sausage, or even burger.) At this point you may add more water up to the volume or thickness you prefer, and perhaps stir in more cheese. If the soup seems too thin, dissolve one or two tbsp of corn starch in cold water, and stir in while the soup is still simmering. (There is never an excuse for thin soup as long as you have a box of cornstarch on the shelf.) Before serving, I added 1/2 cup of condensed milk and 4 oz of sour cream. This was absolutely one of the most flavorful soups I have ever tasted. It is basically the recipe provided for us, and I am grateful for it.
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One of the best soups I've ever made!! I didn't have au gratins, so followed Cathalain's...