Mary Anne's Cheese Potato Soup(Empire Magazine)
Mary Anne'S Cheese Potato Soup(Empire Magazine) is an moderately easy dinner. Made with 4 tbsp. butter or margarine, 2 large yellow onions, sliced, 4 c. diced, peeled, uncooked potatoes, 3 medium carrots, shredded (use less) and 4 medium stalks celery, chopped, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Melt butter in a large kettle over moderate heat.
Add onions; saute over moderate heat until onions are soft, stirring frequently.
Add potatoes, carrots, celery and up to 12 cups of water.
(The amount of water will vary, depending on desired consistency of soup and the type of bread that is later crumbled into it for thickening purposes.
Start soup with a smaller amount of water, then taste it frequently as it cooks, adding more water, if desired.)
Add pepper, salt, parsley, dill and crumbled bread. Bring to a boil, reduce heat and simmer, covered, for 1 hour. Stir cheese into soup during last few minutes of cooking time.
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