Potato Cheese Soup

Potato Cheese Soup

This soup creamy and delicious soup has been in my family for decades! It can be made with a chicken base or vegetarian with one of several commercially available vegetarian chicken soup bases. I like to use Velveeta Cheese blocks because they melt easily and make the soup creamy. I developed this recipe over several years when I was newly married and just discovering my love for cooking. It is a family favorite.

Necessary Tools:

To make this recipe you will need to following tools:

• A large pan for boiling potatoes
• cutting board
• liquid measuring cup
• set of measuring spoons
• one half cup dry measuring cup
• large heavy pan for the soup
• chef’s scraper
• large spoon for stirring the soup
• wire whisk is helpful but not required
• sharp knife for slicing
• serrated paring knife (to scrape off the potato skins)
• fork for testing the potatoes
• colander

Ingredient List:

Ingredients

10 Medium potatoes

1 t Salt

1/2 t Black pepper

1 lb American sliced cheese

2 T Vegetarian chicken broth mix or 2 cubes of Chicken Bullion

1/2 C White flour

8 C Milk (I like 1% or 2% but go with your heart)

1/4 C Vegetable oil

1 C Boiling Water

3 T Vegetable Oil

1 Medium onion

Enough water to cover the potatoes in the pan for boiling

Directions

• Gather the necessary liquid and dry ingredients
• Count out and wash ten medium potatoes
• Place the potatoes in a pan and fill with water until covered
• Add a bit of salt to the water
• Place the pot on the stove on a high flame.
• Boil until tender when stabbed with a fork (about 20 minutes).
• Dice the onion
• Cut up the cheese
• While the potatoes are boiling, make the soup.

Soup Base Directions:

1. Add 1/4 cup of vegetable oil to a pan over a medium heat
2. When the oil is hot, add 1 Tablespoon of chopped garlic
3. Stir the garlic and add 1 chopped medium onion
4. Stir frequently until the onion has become translucent
5. Stir in 1/2 cup of flour (or corn starch if making gluten free)
6. Stir constantly until it becomes a paste and cook one more minute (By the way, this flour and oil mixture is called a roux and is the base for many cream sauces)
7. Add 8 cups of milk to the mixture and stir until the paste is well mixed into the milk
8. Continue stirring frequently. The milk will thicken as it heats
9. Make a concentrated chicken broth by adding 2 Tablespoons of vegetarian chicken base to 1 cup of boiling water and stir well
10. Add this to your soup and stir well
11. Continue stirring as it heats, it will thicken (about 20 minutes)
12. When soup is thickened add sliced Velveeta Cheese
13. Stir well until melted and mixed into the soup with a wire whip
14. Remove the soup from the heat when the cheese is melted and well mixed into the soup
15. Test the potatoes for doneness with a fork.
16. When the potatoes are tender, drain and cool with cold tap water.
17. Use the edge of a serrated knife to remove the peelings.
18. Coarsely chop the potatoes.
19. Stir into the soup.
20. Add salt to taste (I add one teaspoon) and 1/2 teaspoon of ground black pepper.
21. Stir into the soup and serve.
22. ENJOY!