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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is from a cookbook called Wisconsin Potato Sensations. I bought it at the WI State Fair and while waiting in line for my baked potato I was thumbing through it and 3 different people said this is the best soup. Ingredients:
5 cups russet potatoes, peeled and diced (about 2 lbs) |
1 1/2 cups water |
1 cup celery, chopped |
1 cup leek, chopped |
2 teaspoons chicken bouillon granules |
8 ounces cheddar cheese, shredded |
2 cups milk, warm |
1 cup beer or 1 cup water, room temperature |
2 teaspoons worcestershire sauce |
1 teaspoon salt |
1/4 teaspoon dry mustard |
1/4 teaspoon white pepper |
Directions:
1. In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
2. Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
3. Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
4. Gently stir in cheese until melted.
5. Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
6. Stir over low heat until hot.
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