Saturday, January 4, 2014

potato cheese soup

No need for me to go looking for a better potato cheese soup recipe- this soup was a hit for lunch today.  I think the best part of winter is how good soup tastes going down.  I was sure glad I doubled this recipe so there's enough for a few more bowls later on in the day.

potato cheese soup ( slightly adapted from
4 potatoes, peeled and diced (I used red potatoes)
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 small onion, minced
1 1/2 cups chicken broth
1 teaspoon salt
2 1/2 cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour 
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1 1/2 cups shredded cheddar cheese

In a large saucepan, bring potatoes, carrots, celery, onion, broth and salt to a boil.  Reduce heat; cover and simmer until potatoes are just tender.  Do not rinse; mash mixture slightly.  Stir in milk.
In a small mixing bowl, blend butter, flour, parsley and pepper; stir into potato mixture.  Cook and stir over medium heat until thickened and bubbly.
Remove from heat; add cheese and stir until cheese is almost melted.  Let soup stand for 5 minutes.

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