INGREDIENTS
6 tablespoons unsalted butter
1 1/2 cups chopped onions
1 1/2 cups chopped celery
4 cups water
8 potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 1/3 cups milk
2 tablespoons chopped fresh parsley
DIRECTIONS
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.I need a Recipe 4 Cheesy Potato Soup....?
Have never made cheesy potato soup before ;but I'll give you my recipe for potato soup like I make just add cheese , It won Yahoo Best answers; cubed you're potatoes up(peel them first), wash an ';flea'; them, cook them about ten minutes in boiling salted water or until tip end of knife pierces them ; drain an save water, saute onions, an celery till ';wilted'; (another southern word)in oil about 10 minutes; then add you're flour; stir until flour is '; thinned'; out ,this is know as a roux, cook this about two-three minutes, then add you're milk, cook until thicken;foaled in you're potatoes, season with celery salt an pepper (I used white if I have it);also add a little dry mustard powder two you're roux, it goes well with the cheese. I love cheese also add about 1c. to 1c,1/2, turn off heat the cheese will melt in the hot soup , also covered the soup with a lid .Add reserved water if soup is to thick.
Please don't do it.....cheeze doesn't belong in a soup. Cheeze is for snacking, it belongs on pizza and sandwiches....NOT in a soup. Please oh please do not do this.
It will be the end of civilization if you do.
However, if you are adamant about it, mash up the potatos and add in the kind of cheeze you want and mash together with some milk. Then heat up while making sure the cheeze melts. Don't add too much cheeze or you'll end up with a sticky mess.
Easy Cheesy Potato Soup:
1录 hours 15 min prep
10-14 servings
4 cups water
6 chicken bouillon cubes
1 cup finely chopped onions
3 cups diced potatoes (I dice them very small)
1 bag frozen broccoli or california-blend frozen vegetables
1 can cream of chicken soup
1 3/4 cups milk
1/2 lb Velveeta cheese
1/2 lb cheddar cheese
1. In a large Pot put the water, boullin, and onion.
2. Cover and cook on medium heat for 20 minutes.
3. Then add the potatoes and frozen vegetables (I diced mine very small with a food chopper).
4. Cover and cook on medium for another 20 minutes.
5. Then turn down the heat to low and add the soup, milk and cheeses (cut into small chunks).
6. Stir until the cheese is melted.
7. Either simmer on low or pour into a crockpot on low for up to 4 hours.
1 1/2 cups chopped onion
3 cups peeled and diced potato
1 cup milk
500 ml boiling water
1 chicken stock cube
1 teaspoon parsley
1 cup grated cheddar cheese
1 cup chopped ham
Place onion and potato in pot and cover with 500 ml water mixed with chicken stock. Boil until potatoes are tender. Season and add milk. When simmering, add cheese and parsley and ham and cook until thickened.
Enjoy !
My husband %26amp; family love this recipe........
2-3 tablespoons light olive oil
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and chopped
1lb leeks, cut into 1 inch pieces
1lb potatoes, peeled and roughly chopped
1 1/2 quarts chicken stock or vegetable stock
1 teaspoon fresh thyme or marjoram leaves
Salt and freshly ground black pepper 1 egg yolk
2/3 cup heavy cream 1 cup mature Cheddar cheese, grated
1. Heat the oil in a large saucepan. Add the onions and fry gently until transparent. Add the garlic and cook gently for 2 minutes. Add the leeks and potatoes, cover the pan, and sweat over a low heat for 10 minutes, until the vegetables are softened but not browned.
2. Add the stock, thyme or marjoram, and salt and pepper. Bring to the boil, reduce the heat, cover the pan, and simmer for 30 minutes, or until all the vegetables are soft.
3. Allow the mixture to cool, then puree it in a food processor or blender until really smooth. Pour back into the pan.
4. Blend together the egg yolk and cream and stir into the soup. Heat through gently, being careful not to allow it to boil or it will curdle. Just before serving, stir in the grated cheddar.
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