~ Potato Cheese Soup ~

One of the hardest things I've found about cooking for 2 is following recipes correctly!  For years I've be so used to doubling or tripling recipes that my mind just does it automatically, especially with recipes that I've made so many times before!  One recent time while I was making this yummy soup I accidentally doubled the milk (only the milk) in the end - not a great idea. :)  It ended up being much to watery (milky, I guess is more like it :).  This is an all time favorite recipe and I hope you'll enjoy it!! This recipe doubles easily and freezes well (unless you put too much milk in it and no one wants to eat it because it tastes funny... :)).

~ Potato Cheese Soup ~  

1 cup (small) chopped carrots

1/2 cup finely chopped celery

1/2 cup finely chopped onion

5 cups peeled and chopped potatoes

1 cup chicken broth

3 Tablespoons butter

6 Tablespoons flour

1 teaspoon dill weed

Salt to taste

Pepper to taste

1 cup milk

3 cups cheese  (I generally only use 1cup)

Simmer carrots, celery & onions in as little water as possible, until tender.  (They should be covered.) 

While vegetable are cooking, boil the chopped potatoes, until tender (potatoes should be covered) Note** the water for the potatoes should just barely cover the potatoes, if you put too much water the soup will be watery**

When potatoes are tender add  the chicken broth & whip with potatoes & water.

Pour vegetables into potato mixture & simmer together.

In a saucepan over medium heat, melt butter; add flour, dill weed, salt, & pepper.  Cook until this becomes a paste.

Add the flour mixture to the potatoes & vegetables.  Cook until bubbly.  Add milk & cheese.  Bring to a boil & serve.

Enjoy!

What's your favorite soup?  Did you find cooking for 2 a challenge when you got married?


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