Tomato Potato Cheddar Soup
This is a favorite of my DH. He always askes for this one. It is meant for Vermont White Cheddar, but any strong cheddar will do. It does take some time, but it is well worth it. Makes a large batch. Given to me by my aunt.
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INGREDIENTS
Nutrition- 12
- 4cups chicken broth
- 3
- 1⁄2teaspoon dried basil
- 1⁄2teaspoon dried oregano
- 4tablespoons butter
- 1
- 1
- 1
- 28ounces diced tomatoes
- 1tablespoon soy sauce
- 2teaspoons Worcestershire sauce
- 2tablespoons flour
- 1cup cream
- 1⁄2teaspoon mustard powder
- 1 1⁄2cups sharp cheddar cheese
- salt and pepper
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DIRECTIONS
- In large stock pot, bring beer and broth to a boil. Add potatoes, bay leaves, basil and oregano. Boil for about 30 mins or till potatoes are soft, stiring occasionally to prevent sticking.
- Melt butter in a large fry pan. Add onions, celery, carrots, garlic and tomatoes. Simmer on low till very soft and pasty. This may take 20 to 30 minutes.
- Add remaining ingredients except for cheese to tomato mixture, mix well. Add the tomato mixture to the potatoes and add cheese. Bring back to simmer long enough to heat through.
- Remove bay leaves and enjoy.
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