Potato and Cheddar Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is from the North York General Hospital (Toronto) ICU nurses' cookbook. It's a great stick-to-your-ribs winter soup. Ingredients:
2 tablespoons oil or 2 tablespoons butter |
1 onion, chopped |
1 garlic clove, minced |
3 medium potatoes, peeled and diced |
1/4 teaspoon thyme |
1 1/2 cups milk |
1 1/2 cups chicken broth |
1 1/2 old cheddar cheese, grated |
salt and pepper, to taste |
parsley (optional) |
crumbled bacon (optional) |
Directions:
1. Melt the butter or oil in a large pan. Add the onion and garlic. Cook until tender but not brown.
2. Add the potatoes and thyme. Stir to coat well.
3. Add the chicken broth. Cook gently for 20 min or until the potatoes are tender. Puree half the soup and return it to the pan.
4. Stir in the milk and heat until it just comes to a boil.
5. Add the cheese and stir until it melts.
6. Add salt and pepper to taste.
7. Serve garnished with chopped parsley and/or crumbled bacon.
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