Friday, March 8, 2013
Lenten Soup Supper - Potato Cheese Soup
4 cups cubed potatoes
4 cups vegetable broth (I like to use Better than Bouillion)
1 cup chopped celery
1 cup chopped leek (light green part only)
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups milk
2 cups shredded cheddar cheese
1. Combine potatoes, broth, celery, and leeks in a large saucepan. Stir in seasoned salt, garlic powder, and black pepper.
2. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, covered, until potatoes are tender (about 15 minutes). Puree mixture in a blender, then return to pan. (or use an immersion blender inside the saucepan - my preferred technique)
3. Add milk to potato mixture and mix well. Cook over medium-low heat, stirring occasionally, until heated through, about 2 minutes.
4. Stir in cheese and cook, stirring frequently until the cheese is melted.
5. Serve immediately.