Nothing says comfort for me more than soup, and Cheesy Potato soup is among my favorites. Of course the addition of a sweet bread like my Chocolate Chip Banana Nut Bread tops it all off just perfectly.
Ben and I made a pot of soup the other night and it’s just such a quick and easy meal to make that I thought I’d share my recipe. It’s also pretty delicious if I do say so myself. The next day, we had leftover soup and decided that banana bread would be a good way to use some overly ripe bananas hanging out on the kitchen counter, too!
Cheesy Potato Soup
This recipe serves 4, but can easily be doubled.
1/2 med onion, diced
2 stalks celery, diced
1 pat butter
32. chicken stock
5 med. red-skinned potatoes, diced
salt and pepper to taste
4 oz. cream cheese, cubed
1 cup grated sharp cheddar cheese (plus more for garnish)
4 slices bacon, cooked and chopped for garnish
In a soup pot, saute onion and celery in a pat of butter until veggies are soft.
Add chicken stock and potatoes, season with salt and pepper to taste. Bring to a boil on medium heat, then reduce heat and cover, simmering until potatoes are soft.
Stir in both cheeses until melted, creamy and smooth.
Serve garnished with extra cheddar cheese and crumbled bacon with a side of crusty bread. Yum!
And now for dessert —
Chocolate Chip Banana Nut Bread
Makes 8 servings
1 stick softened butter
1 cup sugar
3 very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup semi-sweet chocolate chips
3/4 chopped walnuts
Mix together butter and sugar until well combined. Add eggs and bananas and mix well. Add flour, baking soda, salt, vanilla, and brown sugar and mix until batter is smooth. Stir in chocolate chips and walnuts.
Grease a 5×9 inch loaf pan, spoon in batter and bake at 350 for one hour.