SOUP RECIPE - 614
POTATO
CHEESE
SOUP
2 tbsp. oil
4 lg. potatoes, peeled & sliced
2 lg. onions, peeled & sliced
2 lg. celery, sliced
2 c. chicken broth
Salt & pepper
1 lg. clove garlic, minced or equivalent of garlic powder
1 c. milk
8 oz. grated sharp Cheddar cheese
In a Dutch oven, cook garlic and vegetables in the oil for about 10 minutes.
Add broth and salt and pepper.
Bring to a boil, reduce heat, cover and simmer until tender.
Mash to desired consistency.
Add milk, heat thru.
Add cheese
and stir until melted.
4 servings.
SOUP RECIPE - 615
HAM
AND
POTATO
CHOWDER
1/2 c. allpurpose flour
1/2 c. onion, chopped
3 garlic cloves, minced
1/4 c. butter or margarine
4 c. water
4 chicken flavored bouillon cubes OR
4 tsp. chicken flavored instant
bouillon
1 1/2 c. (2 med.) potatoes, peeled, cubed
1/2 c. carrots, chopped
1/2 tsp. thyme leaves
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17 oz.) can whole kernel corn,
undrained
2 c. half & half
1 lb. (3 c.) cooked ham, cubed
2 tbsp. fresh parsley, chopped
Lightly spoon flour into measuring cup; level off.
In large saucepan, or Dutch oven, saute onion and garlic in margarine until crisptender.
Stir in flour.
Cook 1 minute, stirring constantly.
Gradually stir in 4 cups water and
bouillon.
Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf.
Bring to
a boil; reduce heat.
Cover; simmer an additional 15 to 30 minutes or until
slightly thickened.
Add corn.
Cover; simmer an additional 20 to 30 minutes or until vegetables are tender.
Stir in half and half and ham.
Cook until thoroughly heated.
Do not boil.
Remove bay leaf.
Garnish with parsley.
Yield:
8 servings (1 1/2 cups each).
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