Friday, October 30, 2009
Cheesy Potato Soup..
This is a classic fall recipe in my house.
I have fond memories of my mom making it.. fond memories of helping her grate the cheese and learn how to make roux.
It's really easy, very tasty, and simple!
chicken bullion (about 2 teaspoons)
1 cup flour
1 cup butter or margarine
grated cheddar cheese (about three cups)
salt and pepper to taste
cooked bacon, chopped (optional)
Peel and cube potatoes. Place in a large pot and cover potatoes with water. You don't want too much water, just enough to cover the potatoes. Boil until tender then reduce the heat. Add the bullion, and the salt and pepper. In a smaller sauce pan, melt your butter or margarine. Once it is all melted, stir in the flour while the pan is still on the heat. Stir until it is a smooth paste. Reduce heat and add milk, whisking it until it is a smooth, thickened mixture. (This is your roux.) Add this at once to your potatoes and water. Stir continuously to make a smooth, thick soup. Add 2 cups of the shredded cheese and continue to stir until it is all melted. Sprinkle some paprika in to add color and a slight flavor. Dish up and top with more cheese and bacon. We like to have it with warm bread.