Thursday, January 17, 2008

Cheese Potato Soup

I was beginning to wonder if anyone ever checked this site so I'm glad that some of you are out there. Annie, thanks for the post and the motivation to finally get this thing up here. Sorry it took so long.

This recipe is, of course, from my mother and is really fast. You could substitue fat free canned milk if you wanted to lighten it.

1 C onion
1 C celery
dash white pepper
2 Tbsp parsely flakes
3 C chicken broth
6-8 large diced potatoes
Cover and cook 20 minutes

White Sauce:
3/4 C butter
1/2 C flour
1 can evaporated milk
3 C milk (or you can do 2 C cream and 2 1/2 C milk)

Bring to boil to thicken careful not to burn the bottom. Add to potatoes, last stir in 3 C cheese. Do not bring to a boil after cheese is added.

For Broccoli Soup:
Leave out parsley and potatoes
Add frozen broccoli

No comments: