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Potato Cheese Soup
I had a very delicious soup for dinner tonight, courtesy of my parents. They served it with a French bread and salad and I came home wanting to try to make it myself tomorrow.
Potato Cheese Soup
4 tablespoons sweet butter
2 cups finely chopped yellow onions
2 cups peeled and chopped carrots
6 parsley sprigs
5 cups vegetable broth
2 large potatoes, about 1-1/2 pounds, peeled and cubed (3 to 4 cups)
1 cup chopped fresh dill
salt and freshly ground black pepper, to taste
2 to 3 cups grated Cheddar cheese
1. Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes.
2. Add parsley, stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes.
3. Add dill, remove soup from the heat, and let it stand, covered, for about 5 minutes.
4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a medium blade. Add 1 cup of the cooking liquid and process until smooth.
5. Return pureed soup to the pot and add additional cooking liquid, about 3 to 4 cups, until the soup reaches the desired consistency.
6. Set over low heat, add salt and pepper to taste and gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (not boiling), serve immediately.
Makes about 6 portions
Recipe rave:
Bravo Lauren! After receiving a very gracefully presented spoonful of Lauren's potato cheese soup, I offer her applause. It is surprisingly light, neither the potato nor the cheese overwhelm the other, the seasoning is light and tasteful. I give this recipe four Bronzed Blueberries, which on the Vegging Out scale of yummy means it is somewhere between my stir fry,which I would give a three, and Ann Dallas brownies, which would garner the rare and highly sought score of five. (To learn more about this rating scale, stay tuned. Most food is good, rutabaga, however, would get no Bronzed Blueberries. Anything George Mihalikos makes gets a five.)
Potato Cheese Soup
4 tablespoons sweet butter
2 cups finely chopped yellow onions
2 cups peeled and chopped carrots
6 parsley sprigs
5 cups vegetable broth
2 large potatoes, about 1-1/2 pounds, peeled and cubed (3 to 4 cups)
1 cup chopped fresh dill
salt and freshly ground black pepper, to taste
2 to 3 cups grated Cheddar cheese
1. Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes.
2. Add parsley, stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes.
3. Add dill, remove soup from the heat, and let it stand, covered, for about 5 minutes.
4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a medium blade. Add 1 cup of the cooking liquid and process until smooth.
5. Return pureed soup to the pot and add additional cooking liquid, about 3 to 4 cups, until the soup reaches the desired consistency.
6. Set over low heat, add salt and pepper to taste and gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (not boiling), serve immediately.
Makes about 6 portions
Recipe rave:
Bravo Lauren! After receiving a very gracefully presented spoonful of Lauren's potato cheese soup, I offer her applause. It is surprisingly light, neither the potato nor the cheese overwhelm the other, the seasoning is light and tasteful. I give this recipe four Bronzed Blueberries, which on the Vegging Out scale of yummy means it is somewhere between my stir fry,which I would give a three, and Ann Dallas brownies, which would garner the rare and highly sought score of five. (To learn more about this rating scale, stay tuned. Most food is good, rutabaga, however, would get no Bronzed Blueberries. Anything George Mihalikos makes gets a five.)
Labels: Recipes
posted by Lauren Garrison at
11:52 PM
1 Comments:
It was very interesting for me to read this article. Thanx for it. I like such topics and everything connected to this matter. I would like to read more on that blog soon.
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