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Potato Cheese Soup Recipe

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This recipe for Potato Cheese Soup is from Calvary Chapel Festus Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Med potatoes, pealed and cut up
1 cup water
1 small onion, finely chopped
1 tsp instant chicken bouillon granules
Skim or 2% milk
3 Tbsp margarine
2 Tbsp snipped parsley or dried
1 Tbsp chopped pimiento
1 Tbsp all purpose flour
1/8 tsp pepper
Dash bottle hot pepper sauce
1 cup shredded cheddar cheese
Directions:
Directions:
In a large saucepan combine potatoes, water, onion, and bouillon. Bring to boil; reduce heat. Cover and cook over med-high heat about 20 minutes or till potatoes are tender. Transfer hot potatoes mixture to a blender. Cover and blend till smooth. Fill blend to top with milk.
Return potatoes and milk mixture to saucepan and stir till blended.
In a small saucepan melt margarine. Stir in parsley, pimento, flour, pepper, and hot pepper sauce. Cook for one minute. Stir into potato mixture and cook an stir till thick an bubbly. Add cheese; cook an stir till cheese almost melts. Serve immediately in cereal bowls. Sprinkle additional shredded cheese over soup if desired
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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