With the oddly cool fall weather around here (NE Texas) I decided to make some more soup. On the soup menu: a takeoff of “Brian’s Potato Cheese Soup” found at an amazing site called “bella eats”. I did change the recipe up just a little to accomodate my Husband’s complete hatred of carrots and the fact I could not find gruyere cheese at Super Target today.
Ingredients:
2 tbsp butter
1 large onion 1/2 inch dice
3 stalks of celery 1/2 inch dice
4 cloves of garlic minced
5 medium to large potatoes diced into 1 inch cubes
8 cups of chicken stock (used “better than bouillon no chicken base”)
4 oz extra sharp cheddar cheese 1/2 inch cubes
4 oz Muenster cheese 1/2 inch cubes
Method:
Heat butter over medium high heat in large pot. Add onions, celery, and garlic and saute until onions are translucent. Add potatoes and saute a bit more. Add 8 cups of water and 4.0 tablespoons of chicken base (add the base just before the water comes to a boil – this will allow it to mix in nicely). Bring to a rolling boil and reduce to a low boil – cook until potatoes are as tender as you want them. I mashed them just a bit at this stage to break them up a bit. Wisk in your cheese cubes and stir until cheese is thoroughly melted. As usual I divide into 2 person servings and freeze. As you can see from the photo – I ran out of smaller freezing containers. Makes 8 2 person servings.
