Email to Cat      

Cheese and Potato Soup

Source of Recipe


Bon Appetit, December 1995






List of Ingredients



• 2 Tbsp vegetable oil
  
• 1/2 cup chopped celery
  
• 1/2 cup chopped carrot
  
• 1/2 cup chopped onion
  
• 1/2 tsp dried thyme
  
• 3 Tbsp all-purpose flour
  
• 2 cups chicken stock or canned broth
  
• 2 cups milk
  
• One 10- to 12-ounce russet potato, peeled, diced
  
• 1 cup packed shredded sharp Cheddar cheese (about 4 ounces)
  
• 1/2 cup chopped ham
  
• Hot pepper sauce (such as Tabasco)
  
• Chopped fresh parsley
  






Instructions



1. Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme, and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes.
   
   
2. Gradually whisk in broth, then milk. Add potato and bring soup to a boil. Reduce heat and simmer soup until potato is tender, about 20 minutes.
   
   
3. Add cheese, 1/3 cup at a time, stirring until melted and smooth after each addition. Mix in ham. Season soup to taste with hot pepper sauce, salt and pepper. Sprinkle with parsley and serve.
   
   Serves 4