Ingredients:
• 2 Tbsp Butter
• 1 chicken bouillon cube
• 2-3 cups milk
• 1 cup whipping cream
• 1/2-1 pound Cheddar Cheese shredded • 6-8 potatoes
• 1 Tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 2-4 tbsp Fresh Chopped Parsley (I always add tons of this)
Directions:
1. Peel, boil, drain, and dice the potatoes. Then set them aside.
2. In a large pot melt together the butter & bouillon cube.
3. In a medium bowl, mix milk and whipping cream then set aside
4. Grate cheese.
5. Put half of the cheese and half of the milk/cream mixture into melted butter and bouillon pot.
6. Once cheese has melted, add in the rest of the grated cheese and milk/cream mixture.
7. Once melted add salt, black pepper, garlic powder, fresh chopped parsley, and soy sauce. Stir continually, it can scorch very easily so keep a close eye on it.
8. Cook until it is almost ready to boil.
9. Mix cold water & corn starch if soup needs thickening.*
10. Add diced potatoes and then serve.
*If too watery you can thicken by taking 3tbs corn starch and thicken with 1/4 cup water. ' Drizzle in and stir as it thickens. The starch from the potatoes will thicken it too.
