Potato Cheese Soup

Potato Cheese Soup

“They who can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety.” — Benjamin Franklin, Memoirs of the life & writings of Benjamin Franklin.

Ingredients:

  • 2 potatoes, peeled and cut into 1/2 inch cubes
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 cups water
  • 2 tsp. chicken bouillon granules
  • 1/8 tsp. black pepper
  • 1/4 cup butter, melted
  • 1/2 cup flour
  • 1 pint half and half (or milk)
  • 1 small jar Swiss or Old English cheese

Directions:

Cook vegetables in water, bouillon and pepper until tender.  Make a roux (paste) of the butter and flour and add cream to thicken.  Stir in cheese.  Add this to the cooked vegetables, stirring in, but don’t boil after adding the cheese.

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