Friday, October 15, 2010

2 versions of Easy Potato Cheese Soup

Ever wanted a quick, thick and cheesy soup?
Well, you have 2 options, in my opinion.

1. Buy some Bear Creek Cheese and Potatoe Soup (or Brocc. Cheese)...cook according to directions, and add 1/2 - 1 bag of shredded hashbrowns to the mix. Add milk as needed for conistency and serve.
I learned this trick from my friend Steph (or I call her).
It's pure genious and super quick.

PS...the mix is also Gluten Free.

2. Make "Easy Potato Cheese Soup".

This is for when have some time...but not tons (like...25 minutes?).

It's easy...a little quirky...and totally delicious.

I DID NOT use gruyere cheese...mostly because my nearest grocery store was mysteriously out of it. I used chedder and mozzerella instead.
I also substituted chicken broth for the beer.
Tasted fantastic.
Oh...and we ate it all before I took you get the pic from the Magazine.


Easy Potato Soup (from Relish Mag.)

2 tablespoons butter
4 ounces lean ham, chopped
1 cup chopped onion
1 cup chopped carrot
8 cups peeled and coarsely chopped potatoes (russets or Yukon golds, about 3 pounds)
3 cups reduced-sodium chicken broth or water
1 cup beer
3/4 cup (3 ounces) grated Gruyère cheese
3/4 cup (3 ounces) grated Cheddar cheese
1/2 cup 2 percent reduced-fat milk
1. Melt butter in a large saucepan over medium heat. Add ham, onion and carrot. Sauté 5 to 10 minutes. Cook, covered, 10 minutes. Add potatoes and broth; cover and simmer 20 minutes or until potatoes are tender.
2. Pour half the soup into a food processor and process until smooth. Return to saucepan. Add beer and cheese and cook until cheese melts. Add milk until desired consistency is reached. Makes 11 cups; serves 7.

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