Potato Cheese Soup

October 13, 2008 at 7:36 am (Uncategorized) (, , )

Potato Cheese Soup

This is one of our favorite recipes, we used to make it in college all the time. It is a popular one so I always double it so that we have lots of leftovers. This time I froze all the leftovers for some easy dinners.

Potato Cheese Soup
Adapted from Top Secret Recipes.

Ingredients

2 large russet potatoes (I always use a version of russet but they never end up being the large kind. Though I usually almost double the potatoes).
2 tablespoons finely minced celery
1 tablespoon finely minced onion
1 tablespoon grated carrot
2 cups chicken stock or chicken broth
1 teaspoon salt
2 teaspoons white vinegar
2 tablespoons all-purpose flour
1 1/2 cups milk
1 cup shredded cheddar cheese, plus 1 tablespoon shredded cheddar cheese
1 tablespoon shredded monterey jack cheese (omitted)
2 slices bacon, cooked and crumbled (omitted, trying to make it a tad healthier)
1 tablespoon chopped green onion

Directions

  1. Peel the potatoes and chop them into bite-size pieces.
  2. Make sure that the vegetables are minced into very small pieces.
  3. In a large saucepan combine vegetables with the chicken stock, salt, and vinegar over medium heat.
  4. Bring to a boil, then turn down heat and cover. Simmer for 20 minutes.
  5. In a medium bowl whisk together flower and milk.
  6. Remove saucepan from heat and add flour and milk mixture.
  7. Return the saucepan back to the heat and simmer, uncovered, for 5 to 8 minutes or until soup has thickened.
  8. Add 1 cup of shredded Cheddar cheese to soup and simmer until melted.
  9. By now the potatoes should be falling apart. If not, continue cooking until soup is as thick as you would like it.
  10. Serve with a sprinkle of cheese, green onion, and crumbled bacon.
  11. Enjoy!

I love this soup, it is simple but it just takes a while to cook.

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2 Comments

  1. wifeplzak said,

    Yummy! Just bookmarked this one for sure.

  2. Kate said,

    Potato is such a great base for soup!

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