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    Amy Vanderbilt's Potato and Cheese Soup


    Source of Recipe


    Amy Vanderbilt's Complete Cookbook 1961


    Recipe Introduction


    Per request.


    List of Ingredients


    • 1 large potato
    • 3 cups hot water, for potatoes
    • 2 cups potato water, saved from above
    • 2 beef bouillon cubes
    • 2 cups milk
    • 3 tbsp flour
    • 2 tbsp softened butter or margarine
    • 1/2 pound cheddar cheese, grated
    • 1 tbsp grated onion
    • 1/8 tsp paprika
    • 1/8 tsp Worcestershire Sauce
    • 1 1/2 tsp salt
    • 1 tbsp finely cut parsley


    Instructions


    1. Scrub, rinse and pare the potato. Dice fine into a 3 qt saucepan. Add hot water and cook until potato is soft. Drain off 2 cups of potato water and save. Discard the remaining water.
    2. Put the potato through a sieve or ricer. Combine potato water, potato, bouillon cubes, milk and cream in a sauce pan. Heat, stirring a few minutes.
    3. Blend the four and butter together. Stir into potato mixture.
    4. Stir constantly and cook until mixture is smooth and thickens.
    5. Let boil 2 to 3 minutes. Add cheese and onion. Reduce heat. Stir until cheese is melted then add seasonings and parsley.
    6. Serve in warmed bowls.
    7. Makes 4 servings


    Final Comments


    A food processor or blender makes light work if you have em.
 

 

 

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