Search recipe:
- Potato Cheese Soup
-
- 4 cups potatoes, sliced
- 2 cups water or vegetable stock
- 2 tsp salt
- 1 small onion, sliced
- 1 tbls oil
- 5 sprigs parsley
- 3 cups milk
- 1 cup cheese, grated
- 2 tbls margarine or butter
- 1 tsp salt
- 1 tsp pepper
- pinch garlic powder
- Directions
- Cook potatoes in water and salt until tender. Reserve cooking water. Saute onion in oil until soft. Place some of the potatoes, potato water, onion and parsley in blender and puree (with blender no more than half full) until all potatoes are smooth. If you don't want to use a blender, feel free to mash the potatoes with an old-fashion potato masher. Return potato mixture to the pot. Add milk, stirring continuously, add cheese, margarine and seasonings. Heat until cheese is melted and soup is hot. Do not boil.
- Provided by:
- Jeannette Fish, Maricopa County Farm Bureau Staff
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