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Cheesy Cream Of Potato Soup Recipe
5 or 6 medium potatoes, washed and diced
about 2 cups of carrots, washed and diced
whatever fresh veggies you have on hand (corn, green beans etc)
1 large onion, diced
4 or 5 cloves of garlic, finely diced
about one pound of yellow cheese, grated
approx one stick of butter
chicken bouillon
approx one cup of milk
In your big soup saucepan, saute the onions and garlic in some butter until they are translucent. I always add flour to them to coat them before I add the broth, I think it makes them more tender. Add the
potatoes, carrots and other veggies along with enough water to fill the pan about half way. Add chicken bouillon to flavor the stock and bring to a boil, cooking until all the veggies are soft and fully
cooked.
In a separate skillet, make a roux by melting about 6 Tbsp of butter and then removing from heat and mixing in 6 Tbsp of flour. Pour in about one cup of milk and slowly bring to a boil so that it thickens.
When the veggies are cooked through add this flour mixture to your soup base and stir while it thickens the stock. (you can add more flour if it's still not thick enough later but wait until after you add the
cheese to see what it really needs)
Add the cheese a handful at a time and stir while it melts into the stock. If, when you're done, it still seems too thin you can strain out about a cup of the stock, add several Tbsp more flour to it, stir until
smooth and then add that back into the soup.
I have also added ham to this when I had some extra and it was really good, but it does not need meat to work as a main dish. My kids love to eat it cold almost as much as hot!
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