"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Potato Soup - Cheesy Recipe

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This recipe for Potato Soup - Cheesy, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Executive West
Added: Saturday, September 8, 2007


2 onions
2 stalks celery
2 carrots
2 cups chicken broth
Salt and pepper

Soup Mixture:
4 baking potatoes, diced
1 onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 quart heavy whipping cream
- 1 cup cheddar cheese, grated

cup (1 stick) butter
cup flour

Simmer first three vegetables until tender in chicken broth for stock. Remove vegetables and reserve stock. Add potatoes and remaining vegetables to stock. Simmer for about 1 hour or until potatoes are tender.
Make roux: melt butter and gradually add flour, stirring until thickened, slightly brown, and no lumps. Slowly add to soup. Add cheddar cheese, stir until cheese is melted.




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