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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Dutch Cheese Potato Soup Recipe

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This recipe for Dutch Cheese Potato Soup is from The Sikkink Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 russet potatoes
5 tbsp. butter
2 large yellow onions
2 bay leaves
1 tsp dill seeds, crushed with mortar
2 tbsp. flour
2 cups milk
6 oz. Gouda cheese (We use an aged Cheddar like Cracker barrel, you need good cheese to melt properly)
1 tbsp. paprika
1 tbsp. Worcestershire sauce
salt
fresh ground pepper
Directions:
Directions:
Peel potatoes and cut them into cubes. Boil them in just enough lightly salted water to cover until they are tender. Do not discard cooking water.

Meanwhile, melt 3 tbsp. of butter in a large deep skillet or pot. Cut onions in half crosswise and slice them thinly. Saute the sliced onions in the melted butter along with the bay leaves, stirring often, until the onions just start to turn golden. Add the crushed dill and stir a minute more, then add the cooked potatoes along with their water.

Melt the remaining 2 tbsp. of butter in a heavy-bottomed skillet, stir in 2 tbsp. of flour, and cook a minute or two over low heat. In the mean time heat up the milk separately (don't boil it) and slowly whisk it into the flour butter mixture. Stir and heat until thickened and then add it to the soup.

Bit by bit add your shredded cheese while slowly stirring. Then add the paprika, Worcestershire sauce, and salt and pepper to taste. Keep the soup simmering on low while stirring often, about 15 minutes more. Serve hot.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30-40 minutes
Personal Notes:
Personal Notes:
This is from The Vegetarian Epicure by Anna Thomas. It has become a family favorite of ours. I often make it for Christmas eve supper. Is it just a coincidence that it's Dutch?

It may take one try to learn this recipe. It's a little tough to get "the roux" to come out right. Pay attention to the details and it should work out. We actually prefer the aged Cheddar, it makes it richer and gives it a nice yellow color.

 

 

 

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