Difference between revisions of "Potato Cheddar Soup"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
[[Category:Cheddar Recipes]] | [[Category:Cheddar Recipes]] | ||
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[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Potato Soup Recipes]] | [[Category:Potato Soup Recipes]] | ||
Revision as of 12:02, 6 April 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Braham Estate in Greenville, Texas in 1992. From "Catsrecipes Y-Group"[1]
Ingredients
- 2 tablespoons butter
- 1 large white onion finely chopped
- 2 pounds baking potatoes peeled and cut into chunks
- 4 cups chicken broth
- 1 teaspoon dried dill weed
- ¾ cup milk
- 1 cup frozen corn kernels
- 8 ounces sharp cheddar cheese shredded
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
Directions
- Melt butter in a larger pot then add onions and cook over medium heat until softened.
- Add potatoes, chicken broth and dill then bring to boil and reduce heat.
- Cover and simmer until potatoes are tender.
- Mash potatoes in soup to a coarse texture then stir in milk and corn and heat several minutes.
- Remove soup from heat and stir in cheese until melted.
- Season with salt and pepper.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
