Potato Soup

Name: Potato Soup
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 4 russet potatoes, peeled and diced; 1 carrot, peeled and sliced; 1 yellow onion, peeled and chopped; 6 cups Chicken Stock; 8 tbsp. butter; ¼ cups flour; 2 cups hot milk; 2 cups grated sharp cheddar cheese; Salt and freshly ground black pepper

Serves
serves 6-8

CHRISTOPHER HIRSHEIMER

This is a flavorful and creamy soup with just the right amount of cheese.

Ingredients

4 russet potatoes, peeled and diced
1 carrot, peeled and sliced
1 yellow onion, peeled and chopped
6 cups Chicken Stock
8 tbsp. butter
¼ cups flour
2 cups hot milk
2 cups grated sharp cheddar cheese
Salt and freshly ground black pepper

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Instructions

Step 1

Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat. Reduce heat to low, and simmer until vegetables are soft, about 45 minutes.

Step 2

Melt butter in a large, heavy saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon, for 2 minutes. Stir in hot milk, ½ cup at a time, and cook until smooth and slightly thickened, about 3 minutes. Add cheese. Stir milk mixture into soup. Season to taste with salt and pepper.

Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat. Reduce heat to low, and simmer until vegetables are soft, about 45 minutes.
Melt butter in a large, heavy saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon, for 2 minutes. Stir in hot milk, ½ cup at a time, and cook until smooth and slightly thickened, about 3 minutes. Add cheese. Stir milk mixture into soup. Season to taste with salt and pepper.