Potato Cheese Soup

Potato Cheese Soup

There are basically two steps to this recipe and then you join the two together to get the final results.

½ - ¾ cup sliced carrots
½ - ¾ cup sliced celery
2 – 3 cup diced potatoes (I usually use red or russet potatoes, try to cut them roughly the same size)
2 can chicken broth (or 30 ounces)
Morton’s Nature Seasoning

Cut veggies. Shake a little Nature’s Seasoning on each pile of veggies. Place the chicken broth in a medium saucepan and bring to boil. Add carrots and boil 1-2 minutes. Next add celery and boil 1-2 minutes. Finally add potatoes and boil for 5-6 minutes. You want to boil the veggies for about 10 minutes. You are not wanted them too soft or else they will become mush.

While the veggies are boiling you will make a roux sauce in a frying pan.

1 cup butter
¼ cup diced onion (you don’t want this flavor to be over powering)
1 cup flour
Nature’s Seasoning
Paprika
Half & Half or Milk or Cream (it depends how rich you want it. I like to use some Half & half and some 2% milk)
1 jar Old English Cheese (found near the Cheese Whiz – cheapest at Wal-Mart)

To make the roux sauce, melt butter on medium heat. Add onion and sauté until translucent. Add flour and cook about 1 minute – stirring with a whisk. Add the seasonings. While stirring with the whisk, add the milk to make a white sauce. This will depend on how thick you want your soup. You will add the veggies and broth so this white sauce does get thinner. Once the sauce is the consistency you like add the jar and Old English and melt. Add the veggies and broth. Season according to your tastes.

I usually serve this like a baked potato soup. Garnish with shredded cheese, sour cream, chives and bacon bits.
Also good with Sour Dough bread!

Questions? Give me a call 602-346-3412 (Allyson)