Time: 60 minutes
Number Served: 6 - 8
Perfect for a cold day. Best served with a loaf of Italian or French bread.
Peel and chop the potatoes and put them in a large pot. The smaller the potatoes are, the quicker the soup will cook, so be sure to chop them pretty small.
Chop the onion and celery into small pieces. If you want to be sure that there are no chunks of onion or celery in the finished soup, you may want to use a food processor. Add the onions and celery to the potatoes.
Add chicken broth and water. You want to make sure that the potatoes are just covered by the liquid, so the actual amount of water may vary a bit, but in general should be a little less than the amount of chicken broth.
Stir the mixture, then put it on the stove and bring to a boil. Reduce heat and let simmer for approximately 30 minutes, until the potatoes are soft.
While that is simmering, cut or grate the cheese, the smaller, the better. If you are a big cheese fan, you can use up to a pound.
Using a hand masher, mash the potatoes/broth/onion/celery mixture - CAREFULLY.
Remove the pot from the stove. Mix in cheese, and add salt and pepper as necessary.
|Contact: michael at lodick.com | © 2003 Michael Lodick | All rights reserved.|