Easy Cheesy Potato Soup
This easy cheesey potato soup recipe is perfect for when the weather forecaster is predicting a hefty snowstorm coming our way. You’ve heard that before but you decide not to give into the panic shopping that takes place across the region. Just take a look around your cupboard and throw this easy soup together. You’ll be surprised how good it turns out.
Ingredients:
4 large potatoes
1 quart milk (4 cups)
1/2 to 1 diced onion
1 rib of celery diced
1 small carrot diced
4 Tablespoons butter
1 teaspoon salt
1 Tablespoon (heaping) flour
1 eight ounce cream cheese
Dash of pepper
Directions:
- Cut potatoes into small pieces and cook in salted water, with the onions celery and carrots.
- In a heavy pan melt the butter over low heat. Stir in flour and cook until bubbly.
- Slowly add half of the milk. Add hot, cooked potatoes and onion mixture.
- Use a potato masher to break up potatoes a bit. Add the rest of the milk and the salt and pepper.
- Cook over medium heat until hot. If it is not thick enough, add 1 tablespoon of flour with 1/2 cup cold milk and add to the soup, stir frequently.
- Cut cream cheese into cubes and add to soup, garnish with fresh parsley or chives.
Note : I always keep a bag of Mirepoix ( a French name for a combination of onion, celery and carrots) in the freezer as a quick soup starter. You can pick it up at any grocery store in the freezer section.
Tags: cream cheese, Potatoes, Soup, Vegetarian
