10.26.2010

How to Make Potato Cheese Soup


I love Potato Cheese Soup!
Especially when it gets cold outside. It warms you inside and out.

This past weekend I participated in a Chili/Soup Cook Off
and my soup came in 4th place!
Rumor has it - it should have been 3rd place
but I was expecting "no place" so I'm happy with 4th
but more happy that people really liked it.

I have no recipe.
But here is how I made it.
I made a Big Ole' Pot but you can cut it in half and adjust accordingly.

First: I cut up my celery and my onions.
(I used 4-5 stalks of celery and 1/2 a small onion)


Second: I put the celery and onions on the stove to boil.
(I like the celery and onions to add flavor - and not be crunchy
so I let them boil longer than my potatoes.)


Third: I peel...


... and dice up my potatoes.
(I used half a bag 15-18 potatoes - but adjust to what you need)


Fourth: I let them boil with the celery and onions.


While everything is boiling, we need to make our white cream sauce.

Fifth: Melt your butter in a sauce pan over medium heat on the stove.
(I used 2 sticks of real butter- but sometimes I use margarine and it works just fine too)


Sixth: When your butter is all melted, add flour.
I used almost 2 cups of flour -
I start with just a little bit and add and add until I get the consistency I am after.


You want the butter/flour to sort of crumble a little bit
but still be a tiny bit sticky.


Seventh: Add Milk.
I added about 4-5 cups.


Eighth: Stir and Stir and Stir.
The milk will start to boil and the butter/flour mixture will start to disappear into the milk and it will thicken. If you find that it thickens too much - simply add some milk. You don't want a thick paste - but you don't want it too thin either.

hmmm...let me think...ummm...oh!
brownie batter consistency is the best way I can think of to explain it


Your potatoes should be ready to pull off the stove.

Ninth: Drain them completely!


Tenth: Pour them back into your pan, add about a cup of milk and put them back on the stove on medium heat. Adding the milk is to keep the potatoes from burning while you begin to mix.


Eleventh: Add your white cream sauce and stir it all up.


Twelfth: Add your cheese and stir it all together.
I use Colby Jack cheese - I love the taste of it and it is what my husband and I always buy.
For this big pot - I used 6 cups of cheese. Use as much or as little as you would like.


As you stir the soup, the cheese will melt -
and you are done!

Add Salt and Pepper to taste and Enjoy!


Did I totally confuse you?
I hope not. It really is simple. If you have any questions let me know and I will do my best to answer them.

Note: When I make this for just my husband and I -
I will use:
 1 stalk of celery and a tiny bit of onion
6-7 potatoes (depending on the size)
4 TBS of butter
Flour
about 2-3 cups of milk

Hopefully that helps give you a better idea.

8 comments:

Averie and Josie said...

Sounds great! I love this soup too! Have you ever added bacon to it? Just wondering how much you would have to use?

Jorie said...

That looks so good! I love trying new recipes, and so far the only soup I have ever made from scratch was a chicken and dumplings soup. I am definitely going to try this in the next week or so!

Debbie's L'Bri said...

It is getting cold here in the next day or two. I will have to try it with potatoes from our garden.

anne said...

This sound ssoooo yummy. Just in time for the cool weather to get here. I love potato and cheese soup. I think I will have to put this on the menu for next week!

Jorie said...

Made this tonight for a dinner party and it was a huge success! Thanks for sharing

Kelly said...

Yum!!! Looks great!!! I am going to have to try the recipe for my hungry hubby.

Michelle said...

oh my! This looks so AMAZING! I can't wait to try this! Hopefully a novice like me can pull this off ;)

yvonneu said...

I made this soup for dinner tonight! It was amazing! My kids loved it! Thank you for the recipe!

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