Recipe

Cream Of Potato Cheddar Soup Recipe

	Lagoulue / All my dishes 4 weeks ago This is my new favorite soup for cold weather; it's thick as a stew, with a deep savory flavor and plenty of protein, thanks to the cheese. You can vary it from a stew to a cream soup, depending on how much of the diced potato you decide to blend Prep:8m Cook:30m Servings:6	Lagoulue
	comfort cheap easy rich vegetarian

Does this look good? Yeah! / Nope

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Ingredients

6 large potatoes, scrubbed and cubed (do not peel)

2 cups water (from potatoes -- see below)

1 medium onion, chopped pretty fine

2 cloves garlic, crushed

1/2 tsp dried basil

1 tsp dried Herbes de Provence

4 cups whole or 2% milk

3 Tbsp. butter, melted

4 Tbsp. flour

8 oz. Cheddar cheese, shredded

Salt & pepper to taste; paprika is nice, too.

Directions

In a large saucepan or Dutch oven, cover cubed potatoes with water and boil until fork-tender. Drain all but 2 cups water; reserve the 2 cups cooking water and add back to potatoes.

Add chopped onion, garlic and herbs to potatoes. At this point, decide what texture you want for your soup. If you want a smooth puree, mash all of the potatoes; if you want a very thick creamy soup, mash 1/2 of the potatoes; if you want a chunky stew, mash just 1 cup of the potatoes.

In a bowl, mix together the milk, flour, salt & pepper. Mix well, no lumps.

Add melted butter to milk mixture. Pour into potatoes and mix well

Bring to a low boil, stirring constantly; add grated cheese; reduce heat to low and simmer for 15 minutes.

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