Wednesday, September 21, 2011

Potato Cheddar Soup

7-8 medium red potatoes, scrubbed (peel off anything ugly), large dice
3 Tablespoons bacon grease (butter, olive oil, coconut oil if you don't have any)
1 onion, small dice
4 ribs celery, small dice
1/4 cup butter
1/4 cup flour
4 cups milk
1/2 teaspoon sugar
1 chicken bouillon cube, crushed
1 Tablespoon dried parsley
1 cup cheddar cheese, grated

Put potatoes in a medium saucepan, cover with water.  Bring to a boil, reduce heat, cook until tender (about 15 minutes).  While the potatoes are cooking, in a stock pot, saute onion and celery in bacon grease on medium low heat until tender (about 10-15 minutes).  Add butter and let it melt.  Stir in the flour and let it cook for a couple of minutes.  Add the milk, sugar, bouillon, and parsley.  Increase heat to medium.  Either drain the potatoes, or remove from water with a spider, and add to the soup.  Cook until thick and bubbly (about 5-10 minutes).  Stir in cheddar cheese.  Enjoy!

P.S.  If you have some diced ham in the fridge, that makes a good addition.  Pictured you can see some chopped bacon and extra cheddar on top for a beautiful presentation.  :)

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