Tuesday, March 31, 2009
Finally! A potato cheese soup I can love.
After my previous attempts left me pondering similes (like swallowing a cup of cement?), this version found my taste buds dancing and my ladle serving up seconds.
Best of all, you're likely to have all the ingredients you need already on hand.
2 T. oil
1 clove garlic, minced
4 large potatoes, peeled and sliced
2 onions, peeled and sliced
2 c. chicken broth (I used 2 t. instant chicken bouillon mixed into 2 c. water)
1/2 t. salt
1 c. milk
2 c. grated sharp Cheddar cheese
In large pan, heat oil. Cook garlic, potatoes, and onions for about 10 minutes over medium heat, stirring occasionally. Add chicken broth and salt, bring to a boil, lower heat and cover for about 20 minutes. Vegetables should be well-cooked by then. Add milk. Heat through. Add cheese before serving and stir until melted (or nearly melted).
NOTE: Hop over to Tammy's Recipes for Kitchen Tip Tuesdays.