Potato and Cheddar Cheese Soup
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4-6
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
- Melt the butter or oil in a large pan. Add the onion and garlic. Cook until tender but not brown.
- Add the potatoes and thyme. Stir to coat well.
- 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.
- Stir in the milk and heat until it just comes to a boil.
- Add the cheese and stir until it melts.
- Add salt and pepper to taste.
- Serve garnished with chopped parsley and/or crumbled bacon.
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RECIPE SUBMITTED BY
Jill Johnston
Canada
I live in Calgary near the Rockies which we can see from our house. Skiing and hiking draw us to the mountains often. I am a research tech in a medical school lab which is the best job in the world! Lucky me!!! I have 3 kids, two who are grown up and living by themselves nearby and one still at home. My husband and I love to travel. Spain tops the list of places we've been. Long afternoons sampling tapas and enjoying great wines in friendly, out of the way villages is my idea of heaven! Cooking for my family and friends is a real joy for me. Even after a long day at work, planning and preparing a meal that brings us together is a highlight of my day. Luckily we all have adventurous palates so new recipes and changes to old stand-bys are met with enthusiasm. I was diagnosed with celiac disease a few years ago which has made me even more creative in the kitchen. Looking for substitutes for Gluten-containing ingredients has been interesting and fun. The experiments don't always work - in fact some have been absolute disasters!