Viewing post #592897 by herbie43

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You are viewing a single post made by herbie43 in the thread called Vegetable, Pasta, and Rice Soups.
Mar 21, 2011 5:18 AM CST
Name: Franklin Troiso
Rutland MA
Zone 6b
Potato Cheese Soup

I cut out this recipe from a magazine and i tried it. I liked it enough that I would make it again.

2 tbls butter
4 ounces lean ham, chopped
1 cup chopped onion
1 cup chopped carrot
6 cps peeled and coarsely chopped potatoes (russets or Yukon golds, about 3 pounds)
3 cups reduced sodium chicken broth
1 cup beer
3/4 cup (3 ounces) Gruyere cheese
3/4 cup (3 ounces) grated Cheddar cheese
1/2 cup 2 percent reduced fat milk

Melt butter in a large saucepan over medium heat. Add ham, onion and carrot. Saute 10 minutes. Cook, covered 10 minutes. Add potatoes and broth, cove and simmer 20 minutes, or until potatoes are tender.

Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and cheese and cook until cheese melts. Add milk until desired consistenchy is reached.

You can substitute another cup of chicken broth instead of the beer) I used the beer.

Beautiful Souls like Frank leave lasting memories in the hearts of those he touched .

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