Tuesday, December 6, 2011

Recipe Of The Week: Creamy Potato Soup

Creamy Potato Soup
2 cups of water
2 cups of dice potatoes
1/2 cup of diced carrots
1/2 cup of celery 
1/4 cup of chopped onion
1 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup of butter
1/4 cup of flour
2 cups of milk
2 cups of grated cheddar cheese

Combine water, potatoes, carrots, celery, onion, salt and pepper in a large kettle.  Boil for 10-12 minutes.  Meanwhile, melt the butter.  Add flour and stir until smooth.  Slowly add milk; cool until thickened.  Add cheese and stir until melted.  Add cheese sauce to the undrained vegetables.  Heat through.

Variation:  Add a cup of cooked and diced chicken, turkey, or ham to the cheese sauce.

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