Easy Potato Soup

One of my favorite things about fall is that it's soup weather. Today is a perfect example. Rainy, not cold but not hot either. Perfect day for curling up on the couch with a good book and a pot of soup on the stove. Only I made the soup yesterday. But we can pretend it's still on the stove can't we? OK then :) And excuse my non-food blogger self with this no pictures recipe... I tried my hand at taking pictures yesterday and forgot so many pictures during the steps I just canned all of them and decided to post this recipe sans-pictures. You'll just have to trust me that it's THAT good. 

Easy Potato Soup (from the Fellowship Bible Church cookbook. adapted to my own taste)

You'll need the following:

12 large potatoes (I use russet potatoes)
1 large onion, chopped
2 cans chicken broth (the recipe calls for 10.75 oz cans, but I use the 14 oz cans and it works fine)
3 cups water
8 ounces pepper jack cheese
1 cup heavy whipping cream
salt and pepper to taste (the recipe calls for 1 tsp. salt only, but I prefer a bit more salt and some coarse ground black pepper as well).

Peel and slice the potatoes. Boil the potatoes, onion, chicken broth and water for 30 minutes, or until potatoes are tender. I usually mash some of the potatoes against the side of the pot until it's the consistency I like. Cube the cheese and put it and the whipping cream in the soup mixture, heating thoroughly until cheese is melted and well blended.

Drew's not a big no-meat kind of guy, so I will brown breakfast sausage and put it in the soup so that it's a little more hearty. We usually garnish with cheese and green onions. This makes about 8-10 servings. Enjoy!

This recipe is linked up on the Girl Talk Blog Hop this week showcasing our favorite recipes. Feel free to join in the fun by clicking on the button!