It’s officially soup season in most of the Northern Hemisphere. Even in those areas that are still warm, you might desire for it to be so, so you turn on the air conditioner and have soup for dinner. This recipe is easy, budget-friendly, kid-friendly (depending on how good your little detective is), and delicious. It’s just what the body needs on a chilly autumn Friday. Serve with a delicious loaf of bread and a green salad, if desired. I have included my recipe for Beer Bread, which was a great pair to the cheesy soup.
If you’re preparing this on a day other than a meatless Friday, you can add a cup of diced ham and substitute ham or chicken stock for the water (omit the bouillon if you use stock).
Cheesy Potato Soup
3 1⁄2 cups potatoes, peeled and diced (I used a few small sweet potatoes, too)
1⁄3 cup celery, diced
1⁄3 cup onion, finely chopped
1 cup peeled and chopped carrot
3 1⁄4 cups water
2 T. vegetable soup base (bouillon)
1 t. pepper
5 T. butter
5 T. flour
2 cups milk
2 cups cheddar cheese, shredded
Combine potatoes, celery, onion, and water/broth in stockpot and bring to boil. Cook over medium heat until potatoes are tender. Add water, pepper and salt, to taste.
In separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes). Add in cheese and stir until melted. Stir the cheese mixture into the stockpot and cook until heated through.
3 cups self-rising flour*
2 T. sugar
12 oz bottle or can of beer
¼ cup butter
Preheat oven to 350 degrees F. Grease bread loaf pan.
Mix all ingredients, except butter, together. Pour in pan and bake for 25 minutes.
Melt butter. Remove bread from oven and brush top with butter (I just sort of dump it on top).
Return to oven and bake for 25 minutes longer.
Cool at least 20 minutes before cutting.
*If you don’t have self-rising flour, mix 3 c. flour, 1-1/2t. salt, and 1-1/2 t. baking powder.
Copyright 2017 Barbara Stein