How to Fall for Potato and Cheese Soup

Winter is just around the corner and the cold weather is slowly peeking through our days. It is always nice to come out of the cold and be welcomed home with a bowl of hot homemade soup. Here is a soup that will stick to your ribs, is made from scratch and can be ready to eat in about 45 minutes.

Things You'll Need:

6 peeled, chopped medium potatoes (approximately. 6 cups)

2 cloves of garlic finely minced

1/4 cup of finely shredded carrot

1/4 cup of finely chopped onion

1/4 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon of dried dill weed

2 tablespoons of chopped celery

1 cup of your favorite pasteurized cheese (we prefer Swiss) cut up into cubes

2 cups of milk

1 can of cream of chicken soup (around a 10 ounce can)

STEP 1:

Using a large saucepan combine the following ingredients. Chopped potatoes, shredded carrots, minced garlic, shredded onion and the chopped celery.

STEP 2:

Add water to cover all the vegetables. Bring the mixture to a boil. Reduce the heat and cover. You want to simmer for 10 to 15 minutes. Possibly a little longer depending on the potatoes. Once the potatoes are tender remove pan from stove.

STEP 3:

If your pan is stainless steel use a potato masher and crush the vegetable mixture. If your pan is not stainless steel remove mixture and put it in a large mixing bowl before mashing the vegetables.

STEP 4:

You don't want to crush it so that all the lumps are gone. You want to leave it slightly chunky.

STEP 5:

Add spices. (Pepper, salt, and dill) Stir into vegetables. Then add the cubedcheese of your choice and mix until it is all blended.

STEP 6:

Add milk to the mixture. Return pan to stove and cook till the cheese is heated through and the soup is hot. Stir soup mixture occasionally while heating. Place soup in a tureen or large serving bowl and ENJOY!

TIPS:

Have some sort of bread on side. Some like to dunk the bread into their soup. Others like to soak up the last bit of soup from the bowl.

The soup is thick and can also be served in a bread bowl ... you can have one large one or get smaller ones and each dinner can have their own bread bowl.

Oyster crackers are always a hit ... but may make the soup too thick. You choose.

WARNINGS:

Remember this is soup and it should be hot...so be careful when transferring to another bowl and when serving guests.

Never serve soup over the person but to the side of them. You don't want anyone to get burns.

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