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Friday, October 11, 2013

Soups & Stews #5

If you've been following this at all the last few weeks, you can see that having a few basics in your pantry can make a variety of meals. This is the last installment of this series and hopefully you have a few new ideas. This soup is a family favorite the hub's aunt is famous for. Thanks Jean! We love that you shared this with us!

Potato Cheese Soup

2 c.                  Chicken Stock
3                      Bay leaves
2 c.                  Milk
1/4 tsp.            white pepper (black works too)
4 tbsp.             Butter
4-6                   potatoes, diced
1/4 c.                Flour
½ tsp.              Salt

Heat chicken stock & milk in sauce pan over medium heat -almost boiling

In a large stock pot, melt butter and flour to make a roux (like a paste) Stir vigorously to blend;
add bay leaves, white pepper, potato and salt; pour milk and chicken stock into large stock pot with other ingredients

Simmer 15-20 minutes on low heat- it’s ready when potatoes are soft.

Mash potatoes into soup

Serve in bread bowls, topped with sour cream, cheese, onion, bacon bits (opt.)

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