I called Mom to get a cheese soup recipe and she gave me 4 I want to try! This is the one I started with because I wanted to use up a big potato and some frozen broccoli. She got this recipe from Gayla Dowdle. It probably would have been a better texture and flavor if I had chopped the celery, carrots, and onions by hand but I couldn't stand doing all the work so I used my food processor so they were itty bitty. I don't regret it.:) This recipe was a keeper. It was a good hearty soup.
4-5 cups cubed potatoes with skin on (Beth used one big potato and peeled it)
2 C. carrots, sliced diagonally
1-2 C. chopped celery
1 1/2 lb. chopped broccoli (Beth only did 2 C. because that's all she had)
1 C. chopped onion
2 tsp. salt
2 1/2 C. water
Steam and simmer all of the above without broccoli for 20 minutes. Add broccoli and simmer for additional 7 min.
In separate pan:
Melt 1/2 stick of butter. Add 2 C. milk, 1/2 tsp. of dry mustard, and 1/2 C. flour. Heat and stir until thickened. Dissolve 6 cubes of chicken boullion in 2 C. water (Beth added 3 1/2 C. chicken Broth instead) Add broth to white sauce. Add 1 1/2 C. grated cheddar cheese to white sauce. Add drained vegetables to white sauce. Serves 12-15.
Just made again. So good! I chopped by hand and it was a lot better. I left out broccoli and I loved it. I cut the carrots in semi circles, didn't drain the veggies, used better than bullion instead of cubed bullion. I definitely will make again.
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