Cheddar and Potato Soup
(From the Chicago Tribune recipe section)
Grated onion to taste or ¼ c. chopped onion
¼ cup flour
1 ½ tsp. dry mustard (optional-I use)
3 ½ c. chicken broth
1 cup grated carrots
2 ½ c. half-and-half
3 cups shredded cheddar cheese
salt and pepper to taste
- In a large saucepan, sauté the onion in butter over moderate heat until soft. Stir in flour and dry mustard. Continue to stir for 1-2 min. without browning flour. Add broth and bring to a simmer, stirring until soup is smooth. Add carrots and potatoes.
- Simmer for 30 min. partially covered. Add half-and-half and bring again to a simmer. (Recipe may be done ahead to this point. Reheat soup before continuing.)
- Reduce heat to low and stir in cheese until melted. Season with salt and pepper and serve.
- Use 4 chicken broth cubes and 3 ½ cups water if you don’t have chicken broth.
- Use milk if you don’t have half-and-half—use potato flakes or potato pearls to thicken if it’s too thin using milk (this works great).
- Use rehydrated dry carrots if you don’t have fresh (I blend them up first).
- Use minced onion- about 1 tsp. (add with carrots and potatoes) in place of fresh.
- Sliced celery added with carrots and potatoes is a nice variation.
- Sprinkle with crumbled bacon, or serve with broccoli or little smokies.