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Potato and Cheese Soup

We use the same basic recipe for cauliflower, broccoli, pumpkin, asparagus, or mushroom soups.  Use the desired vegetable in place of potato.  Add complimentary seasonings and herbs.  Use a milder, white cheese with cauliflower and broccoli.  Cumin seasons cauliflower.

Cook, without browning, for 3-4 minutes in large saucepan:

  • 2 Tbsp. butter
  • 1 onion, chopped
  • 1 clove of garlic, finely chopped (optional)
  • 1 stick celery, chopped (optional)
  • 1 leek, chopped (optional)

Add and bring to a boil:

  • 5 medium potatoes, peeled and diced
  • 3 cups chicken stock (or water and bouillon)
  • 1/4 tsp. dried pepper
  • 1/2 tsp. salt (or less)

Reduce heat and cook until tender (about 20 minutes).  Let cool until it can be pureed in a blender (it takes several batches).  Add:

  • milk (to desired consistency)

Return to pan and heat thoroughly.  Add:

  • dash of ground cumin
  • salt and pepper to taste
  • 1-2 cups grated cheddar cheese

Serve sprinkled with fine chopped fresh parsley.

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