{"id":1686,"date":"2024-07-01T21:18:22","date_gmt":"2024-07-02T01:18:22","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=1686"},"modified":"2024-07-01T21:18:22","modified_gmt":"2024-07-02T01:18:22","slug":"best-dang-cheesy-potato-soup","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=1686","title":{"rendered":"Best Dang Cheesy Potato Soup"},"content":{"rendered":"<p><b><u>Ingredients<\/u>:<\/b><br \/>\n5 lbs red potatoes<br \/>\n1 lb bacon<br \/>\n1 lb diced ham<br \/>\n1\/2 cup flour for roux<br \/>\n20 oz Velvetta<br \/>\n16 oz cheese (cheddar jack or cheddar gruyere)<br \/>\n4 cups milk<br \/>\n32 oz chicken broth<br \/>\n1 can cream of chicken soup (with herbs)<br \/>\n1 cup sour cream<br \/>\n1 tbsp Potato Slayer (optional)<br \/>\n3\/4 tsp Dried rosemary<br \/>\n3\/4 tsp Dried sage<br \/>\n3\/4 tsp Dried thyme<br \/>\n1 tbsp garlic powder<br \/>\n2 tsp smoked paprika<br \/>\n1.5 tsp onion powder<br \/>\nsalt to taste<br \/>\n2 tsp black pepper<\/p>\n<p><b><u>Directions<\/u>:<\/b><br \/>\nBoil potato\u2019s separately until fork tender in heavily salted water.<br \/>\nIn a separate pot(at least 7qts) Cook ham for a couple min then remove, then cook diced bacon on medium heat and remove once cooked through.<br \/>\nAdd flour and whisk to create a roux.<br \/>\nAdd seasonings and stir into roux (I got ahead of myself and did not do this).<br \/>\nSlowly add milk and broth. Then cream of chicken and sour cream.<br \/>\nStir in shredded cheese a handful at a time then add Velveeta.<br \/>\nOnce Velveeta is melted you can add potatoes, ham, and bacon.<br \/>\nTurn heat all the way to low and cook for about 10-15 min stirring frequently.  Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 5 lbs red potatoes 1 lb bacon 1 lb diced ham 1\/2 cup flour for roux 20 oz Velvetta&hellip;<\/p>\n","protected":false},"author":2,"featured_media":1687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1686","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1686"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1686\/revisions"}],"predecessor-version":[{"id":1688,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/1686\/revisions\/1688"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/media\/1687"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}