Easy Cheesy Potato Soup & Yummy Breadsticks!

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Okay, our weather here in Redondo Beach, CA has been a little out of whack. One day it's cool and you can practically feel fall in the air and then the next is crazy hot and just like summer! Today was 90 degrees! But I know that pretty soon it will cool off for good and I'm soooooo excited for the fall weather. I still can't believe it's October already! Where did September go?!

This potato soup is my sister Holly's recipe and she is an awesome cook! It's easy and delicious plus my boys go crazy for it, so no matter the weather, it's a winner in our house! The breadsticks are super easy and go really well with the soup! Give these recipes a try and let me know what you think!
Cheesy Potato Soup: (Recipe from my sister Holly)
Printable Version HERE

• 1 pint half & half
• 2 cans cream of celery soup (I use the 98% fat free)
• 8 ounces sour cream (I use light)
• 8 ounces shredded jack cheese (for no spice or heat, use all monterey jack, for medium spiciness use half monterey and half pepper jack and for full heat use all pepper jack)
• 2 cans chicken broth
• 1/3 cup dried onion flakes
• 4 pounds russet potatoes, peeled & cubed

Directions:

1. In a large soup pot, cook potatoes until soft in chicken broth. Do not drain. Add shredded cheese and stir until melted.
2. Add half & half, cream of celery soups, sour cream and onion. Stir until creamy.
3. Cook on low, do not boil - just simmer for 20-30 minutes. Serve with breadsticks and ENJOY! 

Breadsticks Recipe: (Recipe from Food Network)
For the Dough:

• 1 package active dry yeast
• 4 1/4 cups all-purpose flour plus more for dusting
• 2 tablespoons unsalted butter,softened
• 2 tablespoons sugar
• 1 tablespoon salt

For the Topping:

• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• 1/8 to 1/4 teaspoon garlic powder
• Pinch of dried oregano

Directions:

1. Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
2. Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes. Preheat the oven to 400 degrees.
3. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt. ENJOY!

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