Who doesn’t love making a great soup?
We spent the past week buying fresh ingredients and stewing up a tasty potato cheese soup using this reciple from AllRecipes.com.
It’s easy to make and tastes great.
And with a little improvising, you can put your own personal stamp on this great recipe!
- 6 potatoes - peeled and cubed
- 1 carrot, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 1/2 cup margarine
- 4 cups milk
- 2 cups chicken broth
- 8 ounces shredded sharp cheddar cheese
- 1/2 cup milk
In a large pot, combine the potatoes and carrot with water to cover and boil on high heat for about 15 minutes or until tender.
Meanwhile, in a large skillet, saute the celery and onions in the margarine for about 10 minutes. You can also skip this step and just dump the vegetables in with the potatoes and carrots after they’re boiled.
Drain all but about 2 cups of the water from the potatoes and carrots and add 4 cups milk. Reduce heat to low and dump in the onion and celery in the pot with up to 2 cups of the chicken broth.
Heat slowly, then add some of the cheese. Allow the cheese to melt, stirring all together well.
Keep heat on low and stir every 15 minutes, adding a couple ounces of cheese each time. Add parsley as you wish. You can also add beer periodically if you like a little extra flavor.
Cook for about 45 minutes.