There comes a point every winter when I start lamenting the lack of fresh fruits and vegetables. I start dreaming of warmer weather and all of the colorful edibles that will accompany it. Suddenly, another root vegetable for dinner feels unbearable. And then I remember Grandma Ruth's recipe for Cheddar Potato Soup, and all is right in the winter world again.
Something that I have noticed about myself as I get older is that during the colder, winter months of the year, most of my meal plans revolve around "comfort" foods. Lots of warm dishes, creamy dishes, soul soothing recipes. This particular potato soup recipe is double the comfort because while it brings warmth to a cold winter kitchen, it also reminds me of my grandmother who truly believed there was no problem that a good meal couldn't set right. I eat this soup and remember how very right she was.
This simple chunky soup recipe is a longtime favorite and a winter staple at my house. It doesn't have a lot of ingredients, yet it is full of flavor and warm winter comfort. It's thick, creamy, filling, and really delicious. The final secret ingredient is the cheddar. Without the cheese, the soup is good, but with a high quality sharp cheddar sprinkled on top, the soup is fantastic! Best of all, with sharp cheddar, a little bit of cheese goes a long way for flavor.
Serve this soup at the end of a winter day with hot muffins, biscuits fresh from the oven, or a crusty artisan bread, and you will fill your tummies and soothe your souls. The creamy texture and mild flavors make it a family favorite that the kids can't find anything to complain about. The soup re-heats beautifully on day two and makes a great left-over dinner or lunch, but I find that I rarely have leftovers because this soup really is just that good.
Cheddar Potato Soup Recipe
Ingredients
- 4 cups red potatoes, cubed
- 3 tablespoons butter
- 1 large onion, diced
- 2 stalks celeries, thinly sliced
- 3 large carrots, thinly sliced
- 3 cloves garlic, minced
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 2 cups vegetable broth, or chicken broth
- 1/4 cup all-purpose flour
- 1 1/2 cups milk, reduced fat is fine
- 1/2 cup sharp cheddar cheese, shredded
Directions
- In a large pot, melt butter over medium heat. Add onions, celery, carrots, and garlic. Saute for approximately 7 to 10 minutes, or until vegetables begin to soften. Stir in broth, potatoes, salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook partially covered for approximately 30 to 40 minutes, or until potatoes are tender.
- Lightly spoon flour into a measuring cup; level with knife. Place flour in a small bowl and gradually add milk while constantly whisking to combine. When well blended, stir into potato mixture. Cook uncovered for an additional 15 to 20 minutes, or until soup is thick and creamy.
- Ladle soup into individual bowls and sprinkle with cheese. Season to taste with salt and pepper.
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