Monday, February 9, 2009

Gourmet Mondays

For months I have looked for a Potato and Cheese soup. This soup needs to cook on low heat for at least six hours. The red pepper flakes add flavor and a small touch of color. If you don't cook with alcohol you could use a nonalcoholic beer. I am sure it would work to use one can of condensed cheddar cheese soup. Don't forget to add the rye croutons.

Potato Cheese Chowder

2 lbs russet potatoes peeled chopped
1 medium onion chopped
1 medium stalk celery chopped
1 medium carrot finely chopped
1 garlic clove minced
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1 can chicken broth
1 can of beer preferably dark
8 oz shredded Cheddar and American Cheese blend
1/2 cup whipping cream

In 3 to 4 quart stock pan combine potatoes, onion, celery, carrot, garlic and pepper stir gently to mix. Pour broth and beer over vegetables. Cover cook on very low heat for 6 to 8 hours. About 10 minutes before serving, coarsely mash vegetables with potato masher or fork. Add cheese whipping cream; stir until cheese is melted. Cover; cook an additional 10 minutes or until thoroughly heated. Top with rye croutons.

Rye Croutons
Arrange single layer of cubed rye bread. Butter and sprinkle garlic salt. Toast for 15 to 25 minutes until golden and dry.


Portia Little said...

This soup sounds just perfect for a cold New England day. Can't wait to try it!

Recipe Girl said...

Love your blog. I never thought about Rye Croutons, but I am writing down this recipe for sure.

-shannon abdollmohammadi

Gina said...

Looks good, you can probably make this in the crock pot.

Netts Nook said...

That's a great idea Gina. Thanks for the suggestion.

Maria said...

Looks wonderful!! Perfect for a chilly night!

Donna-FFW said...

This looks delicious. You really have a very charming blog. Such great stuff!! Love this type of soup.

Jerri - Simply Sweet Home said...

This looks delicious!