POTATO CHEDDAR CHEESE SOUP

By kelsa94

SOURCE: MARLENE FRII, ADAPTED FROM VEGETARIAN COOKING FOR EVERYONE, DEBORAH MADISON
SERVES 6
ADJUSTMENTS MADE TO ORIGINAL RECIPE BY MARY MELTON

Ingredients

• 1/4 CUP BUTTER
• 2 MED. ONIONS, FINELY DICED
• 2 CLOVES GARLIC
• 2 POUNDS POTATOES, QUARTERED AND THINLY SLICED
• 1 TSP. SALT
• 1 TSP. WHITE PEPPER
• 2 QTS. CHICKEN BROTH OR STOCK
• 4 CUPS OF WATER
• 1 CUP GRATED EXTRA SHARP CHEESE PLUS EXTRA

Preparation

Step 1

HEAT BUTTER IN SOUP POT OVER MEDIUM HEAT, ADD THE ONIONS AND GARLIC AND COOK SLOWLY UNTIL TRANSPARENT.

ADD THE POTATOES, RAISE THE HEAT, AND SAUTE, STIRRING FREQUENTLY, UNTIL THE ONIONS BEGIN TO COLOR AND A GLAZE BUILDS UP ON THE BOTTOM OF THE PAN, ABOUT TEN MINUTES.

ADD SALT, PEPPER, AND WATER. SCRAPE THE BOTTOM OF THE POT TO LOOSEN THE SOLIDS. ADD CHICKEN STOCK AND BRING TO A BOIL. LOWER THE HEAT AND SIMMER, PARTIALLY COVERED, UNTIL THE POTATOES ARE SOFT, ABOUT 30 MINUTES, ADJUST SEASONINGS.

TO ADD BODY TO THE SOUP, PUREE 2 CUPS OF THE SOUP AND RETURN TO THE SOUP POT THEN ADD GRATED CHEESE TO THE SOUP AND STIR WELL, GARNISH WITH MORE GRATED CHEESE JUST PRIOR TO SERVING.