Directions: |
Directions:Add potatoes, onions, celery, 1/4 c. water and seasonings to a 2 quart microwavable dish with cover. With lid in place, microwave for 7 minutes. Stir contents, microwave an additional 7 minutes or until potatoes are cooked. While the potatoes are cooking mix the flour with the remaining water to create a thick smooth paste (adjust flour and water amounts as necessary) Set aside. Mash potato onion mixture. Add the butter and stir. Add the milk (adjust the amount as necessary so that the pot is 3/4 full) add the thickener paste. Return the pot to the microwave uncovered and microwave on high for 3 minutes, stir and repeat. The flour mixture will thicken the milk to soup consistency. Depending on your microwave this could take anywhere from 7-10 minutes. Remove from microwave and stir in cheddar cheese. Add more seasonings to taste. |
Personal
Notes: |
Personal
Notes: When Dan and I go married we received a terra cotta glazed cooking pot made especially for microwaves. Eric and Suz, this gift was from Mrs. A. : )
Keep in mind that it was 1981 and microwaves were super cool. My Mom's wedding present to us was a microwave. Anyway, I picked up a microwave cookbook and one of the first things I made was this potato cheese soup. I am a free-style cook and have adjusted this recipe over the years to whatever I have on hand so take these measurements as a frame work and adjust as necessary. I've been making this soup for more than 30 years in the pot that Mrs. A. gave us and it is pictured. This soup freezes well. It is not uncommon for me to buy a 10 lb. bag of potatoes on sale and do a marathon soup making session to stock the freezer for later enjoyment. Hope you like it as much as our family!
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