Cheddar Potato Soup
(from Lucianolinda’s recipe box)
Serves 3 as an appetizer, 2 as a meal. Can substitute Monterey Jack or Swiss cheese for cheddar cheese. Can substitute 1 vegetable bouillon cube and 2 1/2 cups of water for beef broth and water.
Source: Help! My Apartment Has a Kitchen (from RecipeThing user temporaryworlds)
Prep time: 10 minutes
Cook time: 30 minutes
Serves 2 people
Categories: soup
Ingredients
- 1 medium onion
- 1 tablespoon butter
- 1 tablespoon flour
- 1 10 1/2-ounce can condensed beef broth + 1 can water
- 1 large potato
- 1 cup shredded Cheddar Cheese
Directions
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Peel and thinly slice the onion.
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Melt the butter in a medium-size pot over medium heat
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Add the onion and cook for about 5 minutes, stirring occasionally until it begins to soften.
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Add the flour and stir constantly until it is fully absorbed.
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Add the beef broth and water and turn up the heat to high.
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While the soup is coming to a boil, peel the potato and cut into 1/2-inch cubes. Add to the pot. It will take a the soup a few minutes to return to a boil. When it does, turn down the heat to low, cover, and cook for 20 minutes, or until the potatoes are small enough to be mashed.
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Turn the heat off and, using the back of a large spoon, mash some of the potatoes into the broth. The rest can remain in cubes to vary the soup’s texture.
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With the heat still off, add the Cheddar cheese and stir for 1 to 2 minutes, or until the cheese as melted. Season with black pepper and serve.