Chunky Cream of Potato Soup

Koch Kevin's Note:

I got a Le Cruset bouillabaisse cast iron for my B-day and decided to make Cream of Potato Soup. I had never made it before so I just started experimenting until it came out right. Not to bad of an end product if I do say so myself.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Serves: 4-6

Yield: 8.0 cups

• 2 lbs russet potatoes (peeled and cut into half inch cubes)
• 2 garlic cloves (finely chopped)
• 1 quart chicken stock (I used homemade but store bought should work just as well, use low sodium if possible)
• 1 cup instant potato flakes (used to reach final consistency, more then 1 cup may be required)
• 1 ½ cups cheddar cheese (shredded and optional)
• 1 cup sour cream
• 1 cup 2% low-fat milk
• salt & pepper

Directions:

1. 1. In Large soup or Bouillabaisse pot bring Chicken stock to a boil, if using homemade skim off any remaining scum from top and discard.
2. 2. Add Potato and Garlic. Cover and boil for 15-20mins or until Potatoes are "mashing" consistency.
3. 3. Reduce heat and add in Potato Flakes as needed. You want your soup to look like runny mashed potatoes at this point. If you are not adding cheese put in enough flakes to make your soup slightly thicker then you want your end product.
4. 4. Add in cheese a small hand full at a time while stirring continuously. When Cheese is fully melted and mixed in add Sour Cream and Milk.
5. 5. If at this point your soup seems to thin, add Instant Potato Flakes as needed to reach desired consistency. If your soup is to thick, add equal parts Sour Cream and Milk to reach desired consistency.
6. 6. Salt and Pepper to taste and let cook on low for another 5-10mins.
7. 7. Serve and enjoy!