potato cheese soup
(1 rating)
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MY MOM MADE POTATO SOUP OFTEN, SO THAT IS ONE OF MY FAVORITES. I USE ALMOST THE SAME TECHNIQUE AS SHE DID FOR YEARS, EXCEPT WE LOVE CHEESE. WE HAVE A FRIEND WHO ALWAYS SAYS IT'S THE BEST HE EVER ATE!! THIS COULDN'T BE EASIER TO MAKE.
►
(1 rating)
yield
serving(s)
prep time
30 Min
cook time
45 Min
Ingredients For potato cheese soup
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1-2 mdyellow or white onions
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3-4 mdcarrots, sliced
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3-4 mdcelery stalks, sliced
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1/3 citalian flat leaf parsley, chopped
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4-5 lgrusset potatoes
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1-2 canchicken broth
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1-2 canevaporated milk
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1-2 csharp cheddar cheese, yellor or white
How To Make potato cheese soup
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1LARGE SOUP POT--SAUTE' ONION IN OLIVE OIL, AND BUTTER TILL ALMOST DONE; ADD CARROTS & CELERY, COOK ALL TILL SOFT. I ADD SALT & PEPPER (SOMETIMES CAJUN SEASONING GIVES SOME ZIP). YOU CAN USE CHICKEN BOUILLON---I LIKE KNORR FROM COSTCO--INSTEAD OF CANNED BROTH. ADD WATER ACCORDING TO BOUILLON DIRECTIONS.
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2POTATOES SHOULD BE CUT UP IN DIFFERENT SIZES, THE FIRST BEING SMALLER CUBES (THIS IS THE ONLY THICKENING NEEDED). THE NEXT CUBES ARE LARGER, DEPENDING ON PREFERENCE. USE ONLY ENOUGH LIQUID TO BARELY COVER POTOTOES; COVER; COOK TILL TENDER.
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3ADD THE CANNED MILK & HEAT THROUGH. STIR OFTEN. ADD GRATED OR SLICED SHARP CHEDDAR (DON'T USE VERY HIGH HEAT AT THIS POINT, CHEESE YUCKS UP! I'VE DONE THAT!) JUST A LITTLE GRATED DUBLINER CHEESE (SIMILAR TO SWISS & MILD PARMESAN COMBINED) ADDED IS VERY GOOD. ADD THE PARSLEY AND GIVE IT A FEW MINUTES MORE TO MELT THE CHEESE. THIS IS WAY TOO GOOD WITH THAT GARLIC CHEESE BREAD I POSTED. NOTHING WRONG WITH DOUBLING UP ON CALORIES, IF WE JUST HAVE THIS ONCE IN A WHILE! ALL THE INGREDIENTS HERE CAN BE VARIED IN AMOUNTS WHICH WORK FOR YOU. I NEVER MEASURE ANY OF THIS, AND IT'S ALWAYS YUMMY!
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