Thursday, November 03, 2005
Cheese Potato Soup
1/3 cup chopped celery
some bacon
1/3 cup chopped onion
2 TB butter or margarine
5 cups diced peeled potatoes
2 small sliced carrots
3 cups chicken broth
2 cups milk
1-1/2 tsp salt
1/4 tsp pepper
Dash paprika
2 cups (8ounces) shredded cheddar cheese (or velveeta)
croutons
chopped fresh parsley
whole cooked broccoli (optional)
In a large saucepan, saute celery, bacon, and onion in butter until tender. Add potatoes, carrots, and broth. Cover and simmer until potatoes are tender, 12-15 minutes. Allow mixture to cool. In batches, puree potatoe mixture in a blender or food processor. Return to pan. Stir in milk and seasonings. Add the cheese and heat just until melted. Add broccoli. Garnish with croutons and parsley. Yield: 8 servings (2 pints)
It was super good. Have fun. Tell me how it turns out!
Adapted from Darlene Alexander from The Complete Guide to Country Cooking
some bacon
1/3 cup chopped onion
2 TB butter or margarine
5 cups diced peeled potatoes
2 small sliced carrots
3 cups chicken broth
2 cups milk
1-1/2 tsp salt
1/4 tsp pepper
Dash paprika
2 cups (8ounces) shredded cheddar cheese (or velveeta)
croutons
chopped fresh parsley
whole cooked broccoli (optional)
In a large saucepan, saute celery, bacon, and onion in butter until tender. Add potatoes, carrots, and broth. Cover and simmer until potatoes are tender, 12-15 minutes. Allow mixture to cool. In batches, puree potatoe mixture in a blender or food processor. Return to pan. Stir in milk and seasonings. Add the cheese and heat just until melted. Add broccoli. Garnish with croutons and parsley. Yield: 8 servings (2 pints)
It was super good. Have fun. Tell me how it turns out!
Adapted from Darlene Alexander from The Complete Guide to Country Cooking
