Sunday, March 30, 2008

Cheddar and Potato Soup

This is in response to Heather's call for favorite potato recipes. It's probably similar to Mom's potato soup but when we lived in Chicago, this was in the newspaper recipe section. It recommended using Wisconsin cheddar cheese and we all know to use Idaho potatoes. Actually our favorite cheddar has to be Tillamook Medium Cheddar blocks (alas, only found in the west that we know of!) This is our favorite cold day soothing soup. (This is not my photo :).

Cheddar and Potato Soup
Serves 6
(From the Chicago Tribune recipe section)

¼ c. butter
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 medium Idaho potatoes diced
2 ½ c. half-and-half
3 cups shredded cheddar cheese
salt and pepper to taste

  1. 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.
  2. 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.)
  3. Reduce heat to low and stir in cheese until melted. Season with salt and pepper and serve.

Variations/substitutions:

  • 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.

2 comments:

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Carol said...

Amy - this soup was incredible!! Thanks so much for the recipe. You have a talent for good food!