Post by carnation037 on Nov 11, 2002 21:39:55 GMT -6
Potato + Cheddar Cheese Soup
2 tbsp. butter
1 small chopped onion
1 finely chopped garlic clove
4 med. diced potatoes
1 1/2 c. chicken stock
1/4 tsp. dried thyme
1 1/2 c. milk
1 1/2 c. grated Cheddar cheese
salt and pepper to taste
3/4 tsp. dried parsley or 2 tbsp. freshly chopped
Melt the butter in a large saucepan.
Add the onions and garlic and cook until tender but do not brown.
Pour into a small stockpot.
Add the potatoes and combine well.
Stir in chicken stock and thyme.
Bring to a boil; then reduce heat and cover.
Cook on low heat for 20 minutes, or until the potatoes are tender.
Puree half the soup and return to pot.
Stir in milk and heat just until mixture comes to a boil.
Stir in cheese.
Cook and stir gently, until the cheese melts.
Add salt and pepper to taste.
Garnish each serving with chopped parsley, if desired.
2 tbsp. butter
1 small chopped onion
1 finely chopped garlic clove
4 med. diced potatoes
1 1/2 c. chicken stock
1/4 tsp. dried thyme
1 1/2 c. milk
1 1/2 c. grated Cheddar cheese
salt and pepper to taste
3/4 tsp. dried parsley or 2 tbsp. freshly chopped
Melt the butter in a large saucepan.
Add the onions and garlic and cook until tender but do not brown.
Pour into a small stockpot.
Add the potatoes and combine well.
Stir in chicken stock and thyme.
Bring to a boil; then reduce heat and cover.
Cook on low heat for 20 minutes, or until the potatoes are tender.
Puree half the soup and return to pot.
Stir in milk and heat just until mixture comes to a boil.
Stir in cheese.
Cook and stir gently, until the cheese melts.
Add salt and pepper to taste.
Garnish each serving with chopped parsley, if desired.