Who doesn’t love making a great soup?
We spent the past week buying fresh ingredients and stewing up a tasty potato cheese soup using this reciple from AllRecipes.com.
It’s easy to make and tastes great.
With a little improvising, you can put your own personal stamp on this great recipe!
- 6 potatoes - peeled and cubed
- 1 carrot, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- 1/2 cup margarine
- 4 cups milk
- 2 cups chicken broth
- 8 ounces shredded sharp cheddar cheese
- 1/2 cup milk
Cut the potatos and carrot into large chunks. In a large pot, cover the potatoes and carrot with water and boil on high heat for about 15 minutes or until tender.
Meanwhile, in a large skillet, saute the celery and onions in the margarine for about 10 minutes.
Drain all but about 2 cups of the water from the potatoes and carrots and add 4 cups of milk. Reduce heat to low and add the onion and celery to the pot, with up to 2 cups of the chicken broth.
Heat slowly, then add some of the cheese. Allow the cheese to melt, stirring all together well.
Keep heat on low and stir every 15 minutes, adding a couple ounces of cheese each time. Add parsley as you wish. You can also add beer periodically if you like a little extra flavor.
Cook for about 45 minutes.