D.I.V.I.N.E.
There are no words that describe this Halloween Evening soup any better. Of course you can serve it anytime, but it’s a real easy way to get those excited Trick or Treaters to sit still for a moment and eat. It will be nice to know that they have warmed up their tummies with something fabulous before the sugar frenzy begins.
We served this to Kathy, a close family friend on just such an evening–years ago, only in a toasted bread bowl that looked like a pumpkin. Apparently, this cheesy little thing was filed away in her memory under “too fabulous to forget,” because she asked us to make it again and share the recipe. I’m thinking her baby girls will have a new soup tradition this very Halloween.
For you, Kathy—
Creamy Potato Cheese Soup
Ingredients:
4 lbs. potatoes, peeled and cut up
8 cups water
1 cup chopped carrots
2 Tbsp. dried, minced onion
2 Tbsp. chicken bouillon granules
dash of pepper
3 cups cheddar cheese, grated or cubed
Directions:
In a large saucepan, place potatoes, water, carrot, bouillon and pepper. Over medium-high heat bring to a boil and reduce heat to low. Cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender. Cover and blend until smooth. Return mixture to sauce pan. Add cheese. Cook and stir over medium heat until cheese melts. Serve with croutons or crackers and garnish with cheese and a dollop of sour cream.
Just think, after dad takes the kids out for the candy harvest–you can have the rest of the pan all to yourself. You may just be unable to fight the urge to send me a million dollars.
Resistance is futile.
PS–Kathy–Your prize is on it’s way.
- 4 lbs. potatoes, peeled and cut up
- 8 cups water
- 1 cup chopped carrots
- 2 Tbsp. dried, minced onion
- 2 Tbsp. chicken bouillon granules
- dash of pepper
- 3 cups cheddar cheese, grated or cubed
- In a large saucepan, place potatoes, water, carrot, bouillon and pepper.
- Over medium-high heat bring to a boil and reduce heat to low.
- Cover and simmer for 25 minutes or until vegetables are tender. Place half at a time in a blender.
- Cover and blend until smooth.
- Return mixture to sauce pan.
- Add cheese.
- Cook and stir over medium heat until cheese melts.
- Serve with croutons or crackers and garnish with cheese and a dollop of sour cream.
