Easy Potato And Cheese Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a mild potato and milk based soup with strong cheddar cheese notes. The older the cheese the stronger the cheddar flavour. Ingredients:
2 tbsp butter |
1 yellow onion, minced |
2 cloves garlic, finely chopped |
5 medium russet potatoes or any good baking potatoes peeled and diced (about one and a half pounds) |
2 cups low-sodium chicken broth |
1/4 tsp dried thyme |
2 cups 1 percent milk |
1 cup grated cheddar cheese (i like medium or old) |
3 tbsp chopped green onions as a garnish |
3 tbsp grated cheddar cheese as a garnish |
Directions:
1. In a three litre microwaveable casserole dish melt butter, add onion and garlic and cook on high for 2-3 minutes. Add potatoes, chicken broth and thyme. Cooked uncovered on high for 15 to 18 minutes or until the potatoes are well cooked. Puree half the mixture in a food processor and then return pureed mix to casserole dish and remaining mixture. Stir in milk and cook uncovered in high for from 2 to 4 minutes. Heat thoroughly but do not boil. Stir in 1 cup of cheese until cheese is melted and blended. Season with pepper to taste. You may not have to add salt as there may be enough between the broth and the cheese. Ladle into soup bowls and garnish with green onions and a little grated cheddar cheese.
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