Judd & Black

Friday, January 25, 2013

Recipe: Potato Cheese Soup

Maybe it’s because of our last cooking class, but I've been in the mood to cook lately!  I found this yummy recipe on food.com for potato cheese soup.  It’s perfect for these cold, wet winter days we've been having, plus it’s super simple!

1/3 cup chopped onion
3 tablespoons butter or 3 tablespoons margarine
1 (1 1/2 lb) bag frozen hash brown potatoes
1 (15 1/4 ounce) can sweetcorn, drained
1 teaspoon dried parsley flakes
3 1/2 cups chicken broth
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese

  1. Place first six ingredients in a large pot, and bring to a boil.
  2. Cover and simmer for 25 minutes, or until potatoes are tender.
  3. Remove from heat, and puree the potato mixture with a potato masher.
  4. Stir in milk and seasonings, and return to heat.
  5. Add the cheese, and stir until melted.
  6. Enjoy!

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