Potatoes have been used in soup for centuries because the starch acts as a thickener. Colby cheese, marjoram and parsley give this soup the hearty taste of the Scottish Highlands.
- Prep: 15 min
- Cooking: 15 min - 20 min
- 2 tbsp (30 mL) butter
- 1/4 cup (60 mL) chopped onion
- 2 cups (500 mL) peeled and diced potatoes
- 1 can (10 oz/284 mL) chicken broth
- 1 pinch of ground marjoram
- 3 cups (750 mL) Milk
- 2 tbsp (30 mL) all-purpose flour
- 1 tbsp (15 mL) chopped fresh parsley
- 1 cup (250 mL) shredded Canadian Colby cheese
- Salt and pepper to taste
In large saucepan, melt butter. Sauté onion until tender. Add potatoes, chicken broth, and marjoram. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.
In a bowl, gradually stir milk into flour until smooth. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Stir in parsley. Season with salt and pepper to taste. Ladle into bowls and top with Colby cheese. Swirl cheese through soup and serve.
Make this soup fresh every time, because cooked potatoes will lose their consistency if frozen and thawed.
Top 5 Nutrients
|Calcium:||39 % / 429 mg|
|Vitamin B12:||56 %|
|Vitamin D:||48 %|