This recipe will make a tasy, creamy soup that fits a cold rainy day. I had it with a side of homemade garlic bread to really complete the meal. Give it a try.
Ingredients
- 4 tbsp butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 chopped jalapeno (adds flavour without making the soup too spicey)
- 4 cups water
- 6 tsp chicken soup base
- 8 1/2 cups chopped potatoes
- 1 tbsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 2 cups milk
- 3/4 lb cheese
- Additional cheese and parsley for topping
Directions
- Melt butter in large pan. Saute onion, celery, and jalapeno until tender.
- Combine water and chicken soup base. Mix well. Add to pan, along with potatoes.
- Simmer until tender (12-15 minutes).
- Remove from heat. Puree in food processor. Remove to large pot.
- Add seasonings and milk. Mix well.
- Stir in cheese just long enough to fully melt and mix.
- Serve hot. Top with parsley and additional cheese.
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