With the return of fall and it cooler temperatures, in the kitchen my thoughts turn to my favorite comfort food recipes! Soups, pot-roasts and stews become the delicious staples for our fall and winter meals!
Many years ago I received a copy of a recipe with a yummy cheese potato soup on it! Over the years, I have added different spices and ingredients until it has evolved into the following recipe:
Cheesy Potato Soup
2 cans of chicken broth
4 c. potatoes peeled and cut into 1/2 inch cubes
1/2 c. onion chopped
1/2 c. carrots peeled and diced
1/2 c. celery diced
1/2 tsp. ground sage
1/2 tsp. parsley
one small clove of garlic peeled and minced
1 c. milk
1c. shredded cheddar cheese plus extra for garnish
salt and pepper to taste
Pour the chicken broth into a large pan and add prepared potatoes, onions, carrots, celery, sage and garlic to the broth. Bring to a boil, cover and simmer until the vegetables are tender.
Put half of the cooked vegetables into a food processor and blend until smooth. Please be sure to use caution while processing the hot vegetables! Return these to the pot and add the milk and cheese. Simmer for one minute, stirring constantly. Ladle hot soup into serving bowls and garnish with additional cheddar cheese. Serves four.
Special Note: for a smoother soup, put all the cooked veggies into the food processor and blend. For a chunky soup use a potato masher.
Happy fall, y'all!
Blessings,
Debra
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