Ingredients
-
1/3
-
1/3
-
2
-
4
-
3
-
8
-
2
-
1/4
-
1
-
-
-
-
-
-
Directions
Cheddar Potato Soup,Submitted to Taste of Home magazine by Mark Trinklein. The first time I made this, it was as part of a romantic dinner I made for Valentine’s Day. Very good and a keeper! It reheats well, too. I wouldn’t hesitate to make it in advance.,This was the best tater soup I’ve ever made, but I also made lots of modifications to this recipe. Made a “half batch” for starters but only halved the potatoes, broth and milk. Used 2 ounces chopped pancetta and 1 Tbsp butter to saute 1/4 cup each of onion, celery and carrot. Added 1/8 tsp of nutmeg, 1 tsp yellow miso paste and 1/2 tsp better than bouillon. Used white pepper instead of regular pepper. Used 3/4 shredded cheddar and 1/2 cup Mexican blend. Folded in 1 Tbsp corn starch mixed with 1 Tbsp milk at the end to make it nice and thick. Okay, so this isn’t the low fat version. But it WAS the best potato soup that I’ve ever made, and you can’t beat that.
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Steps
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1
Done
|
In a Large Saucepan, Saute' Onion and Celery in Butter Until Tender. |
|
2
Done
|
Add Potatoes and Broth; Bring to a Boil. |
|
3
Done
|
Reduce Heat; Cover and Simmer For 10-15 Minutes or Until Potatoes Are Tender. |
|
4
Done
|
Puree in Small Batches in a Blender Until Smooth; Return to the Pan. |
|
5
Done
|
(i Return It to a Different Pan. Another Pan to Clean, but It Makes It Easier For Me.) Stir in the Cheese, Milk, Pepper and Paprika. |
|
6
Done
|
Cook and Stir Over Low Heat Until the Cheese Is Melted. |
|
7
Done
|
Garnish With Parsley and Croutons, If Desired. |
