Cheese and Potato Soup
A country inn recipe for Cheese and Potato Soup.
AmericanChickenEasy20 minBy Northstar
Ingredients
Servings
4
- 1 onion, chopped
- 2 cloves garlic, minced
- 5 potatoes, peeled and diced
- 2 cups chicken stock
- 2 cups milk
- 1 cup grated cheddar cheese
- 2 tbsp. fresh parsley, chopped
- 1/4 tsp. thyme
- 1/2 tsp. fresh ground pepper
- individual loaves of round country bread
Instructions
- 1
Melt butter in large saucepan.
- 2
Add onion and garlic, cook without browning.
- 3
Add potatoes, stock, thyme and pepper. Bring to boil.
- 4
Reduce heat, cook covered for 20 minutes or until potatoes are tender.
- 5
Puree half of soup mixture, return to saucepan.
- 6
Add milk, heat thoroughly.
- 7
Season to taste.
- 8
Stir in cheese.
- 9
Cook on low until cheese melts.
- 10
Cut tops of bread loaves.
- 11
Hollow out, leaving 1 inch of thickness of bread to form a “bowl”.
- 12
Brush the inside with olive oil and toast under the broiler for 10 minutes or until golden and crusty.
- 13
Ladle hot soup into bread bowls, garnish with parsley, and serve immediately.
- 14
Serve with robust Cotes du Rhone wine.
Tags
soupamericancountry-cooking