Friday, October 4, 2013

Potato Cheddar Soup recipe

Fall is here!!!  That means leaves changing, football, sweaters and boots, and hot foods to warm our tummies. And I am taking full advantage of the cooler weather, cooking comfort foods that will warm my family and keep them happy.  Last night we had a split meal.  When my Husband and I decide that we want an "Unsafe meal" (My son is allergic to nuts, beef and seafood, so unsafe meals in my home are anything including those things.) we usually make the kids dinner at the usual time and then we eat after the kids go to bed.  Last night we decided on steak, so I made a very kid friendly meal for the kiddos and they LOVED it.  I made a potato and cheddar soup and turkey and cheese pinwheels.  (recipe for the pinwheels will be up on the blog soon!) Hubby and I ended up having steak and the soup with salads later on.  This soup was delicious.  Nice and hot, very filling, perfect for a cool fall day. 

2 Tbsp butter
1 celery stalk diced
1 small onion diced
1 3/4 Cup chicken broth
3 large potatoes peeled and diced
2 tsp of white vinegar
3 Tbsp of flour
2 1/2 cups of milk
1/4 tsp salt, plus to taste
1 tsp pepper
2 cups shredded cheddar cheese

Dice up all your veggies. 

Melt the butter in a soup pot at med/high heat.  (Make sure the pot isn't too hot or else you'll end up with this.....)

Then add the onions and celery and cook until soft, 5-7 minutes. 

Add chicken broth, vinegar and potatoes.  Cover and bring to a boil. Stir, cover, reduce heat to low and et cook for 20-25 minutes until the potatoes are soft.  Add flour, milk, salt and pepper and stir constantly until the soup is heated thoroughly.  Add salt for taste, if necessary.  Add the cheddar cheese, stir until melted, and serve.  We topped the soup with bacon crumbles.