Friday, March 8, 2013

Lenten Soup Supper - Potato Cheese Soup

serves 4-6

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.

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