Thursday, April 22, 2010

Potato-Cheese Soup

I got this recipe from the Internet a long time ago.  Sadly, I don't remember where, otherwise I'd let you know.  This slightly modified version has become a family favorite.

We usually double this recipe so we can have leftovers.  They don't last as long as they used to. :)

Potato-Cheese Soup

    4 large potatoes, peeled and quartered (or smaller pieces, they'll cook faster)
    1 small carrot, finely chopped
    1/2 stalk celery, finely chopped
    1 small onion, minced (1 tsp. onion powder or very small amount pureed onion)
    1½  C. water, or chicken or vegetable broth
    1 tsp. salt
    2½  C. milk
    3 T. butter, softened or melted
    3 T. whole wheat flour
    1 T. dried parsley
    1 tsp. black pepper
    1 C. shredded Swiss cheese (I use more b/c I love cheese)

    1.  Bring potatoes, carrot, celery, onion, water and salt to boil.
    2.  Reduce heat and simmer until potatoes are just tender.
    3.  Mash mixture to desired consistency (we like it pretty mashed up).
    4.  Stir in milk.
    5.  Mix butter, flour, parsley, pepper in small bowl, then add mixture to soup. 
    6.  Cook and stir over medium heat until thick and bubbly.
    7.  Remove from heat, add cheese and stir until almost melted.
    8.  Let stand 5 minutes.

(For a recipe for Plaza III Soup, go here.)

This recipe is linked to Real Food Wednesday at Kelly the Kitchen Kop.  Visit her site for more "real food" ideas.


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