Wednesday, September 17, 2008
Potato and Cheddar Soup
There are about a million recipes for potato and cheese soup, so I decided to add one more to the list. I didn't want baked potato soup--which is delicious, but so way rich--but I didn't want a watery mushy potato mess either. One version I saw was your basic mac and cheese recipe, but with potatoes instead of pasta and a spoon instead of a fork. I opted for a slightly lighter version, using mostly chicken broth and just a cup of milk, instead of all milk or cream. Kt's Potato and Cheddar Soup 2 large baking potatoes, peeled and cubed 1 small to medium onion, diced 3 Tbs butter 3 Tbs flour 3 c chicken broth 1 c milk 1 c cheddar cheese, grated (plus extra to top) salt and pepper to taste 1 green onion, slivered (opt) In a large pot, add the cubed potatoes and cover with water. Bring to a boil, and cook til tender. Drain and set the potatoes aside. Back in the pot, melt the butter and then stir in the onion and flour, letting it cook for about a minute or so. Then slowly add 1 c of broth, stirring constantly so there are no floury lumps. Add the remaining broth and the milk, the salt and pepper, and cook, covered, for about 20 min., stirring occasionally. Add the pototoes back to the pot and then add the cheese, and stir well. Let cook for another 10-15 more minutes, so the flavors can blend, and serve. Sprinkle additional cheese and slivered green onions on top.