Sunday, February 13, 2011

Wisconsin Potato Cheese Soup

Recipe from: More Summer Soups and Salads by Jackie Johnson, instructor

Ina large saucepan, melt:
      2 Tbsp. butter
Saute until tender:
      1/3 cup chopped celery
      1/3 cup chopped onion
      1 clove finely chopped garlic
      4 cups peeled and diced potatoes
      3 cup chicken broth
Cover and simmer until potatoes are tender, about 12 minutes.
In batches, puree potato mixture in a blender or food processor. Return to saucepan.
Stir in:
     2 cups millk
     1 tsp salt
     1/4 tsp pepper
     1/4 tsp dillweed
Heat through without allowing milk to boil. Stir constantly for 3 or 4 minutes.
     2 cups (8 ounces) shredded cheddar cheese and HEAT ONLY UNTIL MELTED.

Garnish with croutons and parsley
Serves 8.

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