Potato Cheese Soup

Wednesday, October 27, 2010

It is that time of year here in the windy city of Chicago, and it time to think about soups. Here is one of my favorites. Enjoy.....

Rich-as-can-be Potato Cheese Soup is a classic restaurant favorite that we can easily simmer on our stovetop. With a stick-to-your ribs thick and hearty potato soup like this, it’s easy to ladle up a satisfying meal chock-full of comfort.
Serves: 4
Cooking Time: 25 min


2 tablespoons butter

1 celery stalk, finely diced

1 small onion, finely diced

1 3/4 cups ready-to-serve chicken broth

3 large potatoes, peeled and diced

2 teaspoons white vinegar

3 tablespoons all-purpose flour

2 1/2 cups milk

1/4 teaspoon salt

1 teaspoon black pepper

2 cups (8 ounces) shredded Cheddar cheese


1.In a soup pot, melt butter over medium-high heat. Add celery and onion and sauté 5 to 7 minutes, or until tender.
2.Add chicken broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes, or until potatoes are tender.

3.Add flour, milk, salt, and pepper; cook until soup is thickened and heated through, stirring constantly. Add cheese and stir until melted. Serve immediately.

Serving Tip:To serve this restaurant-style, top with bacon bits, sliced scallions, and additional shredded cheese.


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