Potato and Cheddar Cheese Soup

Name: Potato and Cheddar Cheese Soup
Yield: 6 servings
Ingredients: 2 tbsp (30 mL) butter; 1 onion chopped; 1 clove garlic finely chopped; 3 medium potatoes peeled and diced; 1 1/2 cups (375 mL) chicken broth; 1/4 tsp (1 mL) dried thyme; 1 1/2 cups (375 mL) Milk; 1 1/2 cups (375 mL) shredded Canadian Cheddar cheese; Salt and freshly ground pepper to taste; 2 tbsp (30 mL) chopped fresh parsley

This recipe is taken from the 1988 Milk Calendar. This is the Potato and Cheddar Cheese Soup recipe.

Prep: 15 min
Cooking: 25 min

Yields 6 servings

Ingredients

2 tbsp (30 mL) butter
1 onion chopped
1 clove garlic finely chopped
3 medium potatoes peeled and diced
1 1/2 cups (375 mL) chicken broth
1/4 tsp (1 mL) dried thyme
1 1/2 cups (375 mL) Milk
1 1/2 cups (375 mL) shredded Canadian Cheddar cheese
Salt and freshly ground pepper to taste
2 tbsp (30 mL) chopped fresh parsley

READY FOR REWARDS?

Preparation

Melt butter in a large saucepan. Add onions and garlic. Cook until tender but do not brown. Add potatoes and combine well. Stir in chicken broth and thyme. Bring to a boil. Reduce heat. Cook gently, covered, 20 min until potatoes are tender.

Purée half the soup. Return it to the saucepan. Stir in milk and heat just until mixture comes to a boil. Stir in cheese. Cook gently, stirring, until cheese melts. Add salt and pepper to taste. Garnish each serving with chopped parsley.

Microwave Method: In a 12-cup (3 L) glass casserole cook onions, garlic and butter, uncovered, on High (100 %) for 2 to 3 minutes. Add potatoes, chicken broth and seasonings. Cook, covered, 8 to 12 min on High, until potatoes are tender, stirring every 2 minutes. Purée half the mixture. Return to dish. Stir in milk and cook on High 2 to 4 minutes until heated thoroughly. Stir in cheese and cook 1 minute on Medium (50 %) until it melts. Add salt and pepper to taste. Garnish with parsley.