cheddar potato soup

2020-04-05

A simple but very delicious soup. This is a cheesy milk soup with lots of shredded potatoes.

This one was based on the "Bear Creek" cheddar potato soup mix. Contrary to what the package claims, the dehydrated potatoes in the mix need at least 2 hours to be fully rehydrated. Anything less leaves them unpleasantly chewy.

Making this from scratch as described in the recipe below will save you a lot of time.

INGREDIENTS

This is what you need for 2-4 servings:

2-4 cups milk / heavy cream
2-4 cups water
2-4 medium potatoes, peeled, coarsely shredded
S&P
2-4 cups cheddar cheese, chopped or shredded

Pic1: cheddar potato soup

Directions

2020-04-05

Pic2: do this

Boil the shredded potatoes in water, 8-10 minutes should do it.
Mash about half of the potatoes to thicken the soup.
Stir in milk, chopped or shredded cheese. (Pic3)
If using cream, add it last of all and do not boil after adding cream.
Optional:
- Adding annato or turmeric will enhance the yellow color.
- Add minced hot peppers or hot sauce for extra spiciness.
Simmer 5-10 minutes to melt the cheese and mix the flavors.
Serve immediately and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org