Fall has definitely arrived and as it gets cooler I find myself wanting warm, cozy, comfort food. Here's a soup that's easy AND tasty. I put it in the crock pot and skip the puree step -- that makes it even easier. Serve with crusty bread. Yum!
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Cheddar Potato Soup
In a large saucepan combine potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, salt and pepper. Cook and stir over low heat until the cheese is melted. Serve garnished with croutons.
- 4 cups peeled, diced potatoes (about 4 medium)
- 3 cups vegetable broth
- 2 cups shredded cheddar cheese
- 2 cups milk
- salt and pepper (to taste)
- seasoned croutons
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