Potato-Cheese Soup Recipe
A hearty soup to cozy up with from one of our very own foodies in the office, Kris, our graphic designer!
4 tbs sweet butter
2 cups finely chopped yellow onion (I’ve also used leeks)
2 cups peeled and chopped carrots (have added other root veggies)
6 parsley sprigs (sometimes I use it sometimes I don’t)
5 cups chicken stock (I have used veggie and turkey stock. I make my stock from the chicken or turkey bones after a meal)
2 large potatoes, peeled and cubed (3-4 cups)
1 cup chopped fresh dill (have used dried dill if fresh is not available)
2-3 cups grated good quality cheddar cheese (sometimes I exclude cheese)
Left over Chicken or Turkey bones
Use whatever spices you like; the above is just a guideline.
Put bones in large pot, cover with water, add seasoning, and bring to boil, simmer for a few hours. Pour through strainer. Ready to use.
Regardless if using original or changing up the recipes here are the steps.
- Melt butter in a soup pot. Add onions and cook over low heat, covered, until vegetables are tender and lightly colored.
- Add parsley, stock and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes.
- Add dill, remove soup from the heat, and let it stand covered, for 5 minutes.
- Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade (I’ve used a blender as well). Add 1 cup of the cooking stock and process until smooth
- Return pureed soup to the pot and add additional cooking liquid until the soup reaches the desired consistency.
- Set over low heat; add salt and pepper to taste, and gradually sir in the grated cheese. When all the chees is incorporated and the soup is hot (not boiling) serve.