Cheesy Potato Soup
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Preparation Time35-40 Mintues
Serves
| Amount | Ingredient | Preparation |
|---|---|---|
| 4 c | broccoli/cauliflower | |
| 1/2 tsp | celery seed | |
| 1/2 tsp | sweet basil | |
| 2 tsp | salt | |
| 1 | carrot | peeled and diced |
| 1 clove | garlic | crushed |
| 2 | red potatoes | cubed |
| 1 | onion | chopped |
| 1/4 c | Butter | |
| 3 c | water | |
| 1 c | milk | |
| 1 c | Cheddar cheese | shredded |
1. In a large skillet melt the butter. Add the onions, potato, carrot, garlic, and seasoning. Saute for 4-5 minutes.
2. Add the broccoli and cauliflower and saute one more minute.
3. Add the water, and bring to a boil. Reduce the heat and simmer covered until the vegetables are cooked.
4. In batches, transfer to a food processor or blender and blend in batches, be sure to leave some chunks. A slotted spoon works well for this. Return to the skillet.
5. Stir in the milk and cheese. Heat until the cheese is melted.
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