My boys are carnivors, but since I'm the only one that cooks in this house, we're going for a Meatless Monday today! Yay!
Don't get me wrong. I used to, in a lifetime far, far away - love meats like many others. But I lost my taste for it. I haven't had pork or beef in so long I'm not sure what my system would do if I suddenly started up again. I do enjoy the seafood and wild game- even more than chicken or turkey that I will use in most of my cooking. But the soup is so filling, if you miss having the protien you could certainly throw in some cooked cubed chicken or beef at the end.
As a side note, I do still cook meat dishes. I don't taste test, I leave that up to them:) My favorite critics!
Notes before the recipe:
Start to finish, this recipe took 35 minutes.
Original recipe didn't state what type of potato to use. I used russet, as that is what I had on hand. They were quite sizable too, I could have gone down to 2 potatoes for this recipe.
Original recipe called for 1 full teaspoon of black pepper. For what seems like a small batch, the amount of pepper seemed a bit much - but you can use to taste.
Original recipe utilized veggie broth. I used chicken stock as it was on hand. It also called for 1 1/2 cups - but to cover the first step took almost two cups of broth.
Original recipe called for 1 whole diced small onion. I opted for half, since I wanted to save the other half for another dish. You know, my son states he absolutely hates onion. Yet he never mentions having tasted any in a dish I make that calls for them. If you dislike onion, I'd say use half the called amount, dice very finely and I bet you won't mind it either:)
Original recipe utilized shredded swiss cheese. Since this family all agrees that cheddar is the way to go for soups, this is what I used. The boys are not big fans of swiss, unless its on their sandwiches. I also added 1/2 cup extra. Next time for extra taste, sharp cheddar or cheddar/jack would put this over the top!
Adapted from food.com
4 potatoes, peeled and quartered
1 small carrot, finely chopped
½ stalk celery, finely chopped
1/2 small onion, minced
1 ½ cups chicken broth or chicken stock
1 teaspoon salt
2 ½ cups milk
3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 tablespoon dried parsley
1/4 teaspoon ground black pepper
1 1/2 cup shredded cheddar cheese
In a large saucepan, bring potatoes, carrots, celery, onion, broth and salt to a boil.
Reduce heat; cover and simmer until potatoes are just tender.
Do not rinse: mash mixture slightly. Stir in milk.
In a small mixing bowl, blend butter, flour, parsley, and pepper; stir into potato mixture. Cook and stir over medium heat until thickened and bubbly.
Remove from heat: add cheese and stir until cheese is almost melted.
Let soup stand for 5 minutes. Enjoy!
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