Recipe by AZPARZYCH
This is from a cookbook called Wisconsin Potato Sensations. I bought it at the WI State Fair and while waiting in line for my baked potato I was thumbing through it and 3 different people said this is the best soup.
Top Review by rosie316
Well, I kept meaning to pick up leeks at the grocery store, and every time I forgot them. So instead of the 1 cup leeks, I used only a 1/2 cup chopped scallions (because they have more onion flavor than the leeks). It still worked out fine. I did use beer for the liquid (and decided to drink one myself while preparing this... woo-hoo). This is a very hearty soup and don't think any additional sides need to be served with this (except maybe "BACON"). Thank you for posting. Hubby and I really enjoyed our lunch. (Made for PRMR)
- 5 cups russet potatoes, peeled and diced (about 2 lbs)
- 1 1⁄2 cups water
- 1 cup celery, chopped
- 1 cup leek, chopped
- 2 teaspoons chicken bouillon granules
- 8 ounces cheddar cheese, shredded
- 2 cups milk, warm
- 1 cup beer or 1 cup water, room temperature
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon white pepper
Directions See How It's Made
- In a large saucepan over high heat, brin potatoes, 1 1/2 cups water, celery, leeks and bouillon granules to a boil.
- Reduce heat to low, cover and simmer for 25 minutes or until potatoes are fork tender.
- Remove from heat (DO NOT DRAIN) and mash mixture until smooth.
- Gently stir in cheese until melted.
- Stir in milk, beer (or water), worcestershire sauce, salt, dry mustard, and white pepper.
- Stir over low heat until hot.