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Potato-Cheese Soup

Source of Recipe


Internet



List of Ingredients



• 4 Tbsp (½ stick) butter
  
• 2 cups finely chopped yellow onion
  
• 2 cups peeled and chopped carrots
  
• 3 stalks celery
  
• 6 parsley sprigs
  
• 5 cups chicken stock
  
• 2 large potatoes (about 1½ pounds), peeled and cubed (about 3 to 4 cups)
  
• Salt and freshly ground pepper
  
• 2 to 3 cups grated good-quality Cheddar cheese
  






Instructions



1. Melt butter in soup pot. Add onions, carrots and celery, and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes.
   
   
2. Add parsley, stock and potatoes, and bring to a boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Remove soup from heat and let stand, covered, 5 minutes.
   
   
3. Pour soup through a strainer and transfer the solids to the bowl of a food processor or a food mill with a medium blade. Add 1 cup of cooking liquid and process until smooth. Return puréed soup to the pot and add additional cooking liquid, 3 to 4 cups, until the soup reaches desired consistency. Set over low heat, add salt and pepper to taste, and gradually stir in cheese. When cheese is melted and soup is hot (not boiling), serve.
   
   Serves 6