Nothing says autumn like a hearty soup. This one certainly fits the bill – it all but screams turtlenecks, new notebooks, and pots of chrysanthemums on the front porch. While leaves aren’t falling yet, school starts this week, and it seemed fitting to make.
This recipe makes my all time favorite soup, ever. I’m starting to tweak it to make it a bit more natural – the original recipe calls for both Velveeta and condensed cream of potato soup. I replaced the processed cheese with colby jack with much success, and am working on a substitution for the condensed soup. I don’t know where to start. Possibly with a roux, and add flour/milk/potato cubes? That’ll be an experiment for another afternoon!
And just to note… you’ll need a stock pot for this recipe – it makes quite a bit. We freeze about half of it for nights we’d like comfort food in a hurry.
Cheesy Wild Rice Soup
adapted from Leanne’s recipe
- 1 cup long grain/wild rice mix
- 3 cups low sodium chicken broth
- 1-2 cups chopped celery
- 1-2 cups thinly chopped carrots
- 1-2 cups chopped onion
- 3 cans condensed cream of potato soup*
- 4 cups milk
- 2 cups half and half
- 1 lb shredded cheese
- Prepare rice with broth. Meanwhile, steam vegetables on the stovetop until crisp-tender.
- In a large pot, combine rice, vegetables, condensed soup, milk, half and half, and cheese.
- Heat, but do not boil.