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Potato and Cheese Soup

This Amy Vanderbilt's Potato and Cheese Soup recipe uses Large Potato, Hot Water For Potatoes, Potato Water Saved From Above, Beef Bouillon Cubes, and Milk. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 3 cup
• 2 cup
• 2
• 2 cup
• 3 tbsp
• 2 tbsp
• 1/2 lb
• 1 tbsp
• 1/8 tsp
• 1/8 tsp
• 1 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   Scrub, rinse and pare the potato.

2. 2

   Dice fine into a 3-quart saucepan.

3. 3

   Add hot water and cook until potato is soft.

4. 4

   Drain off 2 cups of potato water and save.

5. 5

   Discard the remaining water.

6. 6

   Put the potato through a sieve or ricer.

7. 7

   Combine potato water, potato, bouillon cubes, milk and cream in a sauce pan.

8. 8

   Heat, stirring a few minutes.

9. 9

   Blend the four and butter together. Stir into potato mixture. Stir constantly and cook until mixture is smooth and thickens.

10. 10

    Let boil 2 to 3 minutes. Add cheese and onion. Reduce heat. Stir until cheese is melted then add seasonings and parsley.

11. 11

    Serve in warmed bowls.

12. 12

    Contributed to the FareShare Gazette by Phil; 27 June 2011. www.fareshare.net