Cheesy Potato Soup

Cheesy Potato Soup is truly a quick and easy meal.  You can walk in the house, hungry and tired, without a clue as to what’s for supper.  Thirty minutes later, bowls of hot steamy potato soup are on the table.

The secret is to keep moving and focused on preparation.  Butter melts while you are chopping the onion and celery.  They are sautéing while you are peeling potatoes.  I usually add the broth after the first potato is peeled so it comes to a gentle boil while the others are peeled. You can also scrub those potatoes well and dice with the peel on. Faster and more nutritious.    I dice the potatoes, adding each one to the broth before dicing the others.  Make sure the pieces are small so they cook quickly and can be easily eaten.   Check after about 10 minutes to see if you can pierce the potatoes with a fork.  When they are tender, add the milk and heat over low burner.  When milk is warmed, add cheese and stir occasionally until cheese melts.  We usually garnish with more shredded cheese, however, a dollop of sour cream and a sprinkle of chopped green onion looks good and is tasty, too.

This recipe is an example of evolution in cooking.  Wheel’s mother contributed it to a community cookbook.  I don’t recall ever eating it at her house, but I’ve made gallons of it in my own kitchen, changing first one ingredient then another.  It originally called for 1 ½ cups of water – that became chicken broth for more flavor.  We like onions so that measurement was almost tripled.  She used Velveeta cheese – I almost never have that in the refrigerator so we’ve always used cheddar.  Just more proof that recipes are really guidelines 🙂

Potato Cheese Soup

 

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Prep time

30 mins

Total time

30 mins

 

Author: A Pinch of Joy by Charlene Vance

Recipe type: Soup

Serves: 6 servings

Ingredients

• 2 tablespoons butter
• 3 ribs celery, diced
• 1 medium onion, diced
• 1 15 ounce can chicken broth
• 4 large potatoes, peeled and diced (about 3 cups)
• 1 teaspoon parsley flakes
• salt and pepper to taste
• 2 cups milk
• 1½ cup shredded cheddar cheese

Instructions

1. melt butter in bottom of soup pot.
2. Add diced onion and celery, saute lightly
3. Add chicken broth, potatoes and seasoning. Cook until potatoes are tender and can be pierced with fork, 10-15 minutes.
4. Over low heat, stir in milk and warm for a few minutes. Add 1 cup cheese and heat until cheese melts stirring occasionally.
5. Garnish with shredded cheese atop bowl of soup.

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