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Prep time
20 hours
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Cook time
1 hour 15 minutes
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Serves
8 (12 oz.) servings
Author Notes
Creamy Potato Soup loaded with vegetables and cheese. Spices added for flavor. Can be eaten for lunch, dinner or an first course item. I paired it with Flatbread which complimented it well. Garnishes can include more cheese, fresh basil or chopped jalapeno peppers.
—linda4love
Ingredients
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2 tablespoons
oil
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6
medium potatoes( cut in 1in. chunks)
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2
celery stalks (chopped)
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2
small carrots (scraped and grated)
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2 cups
Largely cut cabbage
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1/2
Medium onion chopped
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2
Cloves of garlic
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2 cups
Whole kernel corn (drained)
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Handful
Fresh spinach (optional)
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1 teaspoon
Dried rosemary
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1 teaspoon
Dried parsley
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1 dash
Cayenne pepper (optional)
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1
Chicken bouillon cube
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6-8 cups
Water
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Salt and pepper to taste
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Roux
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3 tablespoons
All purpose flour
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3 tablespoons
Butter
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2 cups
Milk
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2 cups
Cheese (Cheddar or Gouda)
Directions
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Add oil to Dutch oven and saute the first 4 ingredients for 5-8 mins., then add the remaining ingredients and continue to saute for 5 more mins. Then add water. Cook on high for 5 mins. (stirring constantly) and then turn on low; simmer covered for 15 mins. until vegetables are more softened.
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For Roux:
Add butter to saucepan and when melted add flour. Stir butter and flour constantly until foamy for about 5-8 mins. at med-high heat; watch not to burn. Slowly pour milk into butter, flour mixture and continue to stir until it thickens; when at desired consistency, remove from heat; add cheese. Combine well. After vegetable have softened, slowly add roux to vegetables and continue to stir. Cook on high until bubbly and then turn to low and simmer for 20 minutes or until vegetables are completely softened.
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