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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CHEDDAR POTATO SOUP Recipe

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This recipe for CHEDDAR POTATO SOUP is from Illinois Activity Professionals Association Cookbook, 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:  
1/4 cup butter
1 med. onion, thinly sliced (or chopped)
1/4 cup flour
1-1/2 tsp. dry mustard
3-1/2 cup chicken broth
1 cup grated carrots
2 med. potatoes, peeled, cut in 1/2" chunks (3 cups)
2-1/2 cups half-and-half cream
3 cups shredded cheddar cheese
Salt and pepper to taste
Finely-chopped celery leaves
Directions:
Directions:
Sauté onion in butter until soft. Stir in flour and mustard. Stir for 1 - 2 minutes without browning the flour. Add broth and bring to a simmer, stirring until smooth. Add carrots and potatoes. Simmer partly covered for 30 minutes. Add half-and-half and bring to a simmer again. (Recipe can be made ahead to this point. Reheat soup before continuing.) Reduce heat to low and stir in cheese. Season with salt and pepper. Garnish with celery leaves.
Number Of Servings:
Number Of Servings:
Makes 6 servings.
Personal Notes:
Personal Notes:
This is a good soup for a cold day served with garlic bread, a salad, and glass of wine or beer!

 

 

 

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