Cream Of Potato Cheddar Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my new favorite soup for cold weather; it's thick as a stew, with a deep savory flavor and plenty of protein, thanks to the cheese. You can vary it from a stew to a cream soup, depending on how much of the diced potato you decide to blend. Ingredients:
6 large potatoes, scrubbed and cubed (do not peel) |
2 cups water (from potatoes -- see below) |
1 medium onion, chopped pretty fine |
2 cloves garlic, crushed |
1/2 tsp dried basil |
1 tsp dried herbes de provence |
4 cups whole or 2% milk |
3 tbsp. butter, melted |
4 tbsp. flour |
8 oz. cheddar cheese, shredded |
salt & pepper to taste; paprika is nice, too. (so is turmeric, my new favorite spice - try it!) |
Directions:
1. In a large saucepan or Dutch oven, cover cubed potatoes with water and boil until fork-tender. Drain all but 2 cups water; reserve the 2 cups cooking water and add back to potatoes.
2. Add chopped onion, garlic and herbs to potatoes. At this point, decide what texture you want for your soup. If you want a smooth puree, mash all of the potatoes; if you want a very thick creamy soup, mash 1/2 of the potatoes; if you want a chunky stew, mash just 1 cup of the potatoes.
3. In a bowl, mix together the milk, flour, salt & pepper. Mix well, no lumps.
4. Add melted butter to milk mixture. Pour into potatoes and mix well
5. Bring to a low boil, stirring constantly; add grated cheese; reduce heat to low and simmer for 15 minutes.
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