My husband printed out this potato cheese soup recipe, and it quickly became a family favorite.
This soup is not as heavy as some potato cheese soups, and has GREAT flavor - the key is the swiss cheese (added last) and the pepper.
One change I would make: use 1/2 tsp instead of 1 tsp. of pepper. Also, once I used whole milk (because it was all I had at home) and it made it creamier but less flavorful overall. I prefer to use skim milk - it brings out the flavor and it is less fattening! Win, win.
Serve with crusty rolls and you have a quick and easy dinner to keep you warm on a Halloween (or winter) night.
Yum. Enjoy!
Recipe reposted here for easy viewing:
Ingredients
4 potatoes, peeled and quartered
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 small onion, minced
1 1/2 cups vegetable broth
1 teaspoon salt
2 1/2 cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 cup shredded Swiss cheese
Directions
In a large saucepan, bring potatoes, carrots, celery, onion, vegetable broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender. Do not rinse: mash mixture slightly. Stir in milk.
In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
Remove from heat: add cheese and stir until cheese is almost melted. Let soup stand for 5 minutes.
1 comment:
Yum, thanks for sharing!
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