Nana’s Potato Cheese Soup


Nana’s Potato Cheese Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8 People 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
45 Minutes
Nana’s Potato Cheese Soup
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8 People 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
8 People 30 Minutes
Cook Time
45 Minutes
Ingredients
Servings: People
Instructions
  1. In a small frying pan, sauté celery, onion, and soup cubes in olive oil over medium heat for about 10 minutes. Set aside.
  2. In a large dutch-oven or sauce pan(non-stick works best), add the potatoes and cover with water. Cook on high for 15 minutes, or until tender.
  3. Drain some of the water off the potatoes, leaving approximately 2 cups.
  4. Add milk, salt, and pepper to the potatoes and reduce heat to low.
  5. Add the sautéed onions and celery mixture to the potatoes. Heat slowly, stirring occasionally.
  6. In a small bowl or cup, dissolve the tapioca flour in the last 1/2 cup of milk. Mix well until smooth, then add to soup as a thickener. Stir until soup reaches desired consistency, but do not boil. Note: if you prefer a thinner soup, leave this step out.
  7. Add cheese to soup and stir until melted.
Variations:
  1. Instead of cheddar cheese, try cheese food (such as Velveeta). Also try adding a few pieces of browned, crumbled bacon or sausage for an additional treat.
  2. Serve with toasted bread from Glutenfree.com, topped with a little butter and garlic powder.
Tip:
  1. If you want a slightly thicker soup add another teaspoon of tapioca flour. Once tapioca is added you should not let your liquid boil. Doing so may cause the tapioca to get stringy and ruin the texture of your soup. In addition, avoid over-stirring, especially as your soup is cooling. This can cause tapioca thickened substances to become sticky and gelatinous, something you want to avoid when making soups. You can also substitute corn starch for the tapioca flour when in a pinch (using the same measurements).
Share this Recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>