Recipes Included On This Page Amy Vanderbilt's Potato and Cheese Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Amy Vanderbilt's Potato and Cheese Soup Recipe By : Amy Vanderbilt's Complete Cookbook 1961 Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-06 Jun 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large potato 3 cups hot water, for potatoes 2 cups potato water, saved from above 2 beef bouillon cubes 2 cups milk 3 tablespoons flour 2 tablespoons softened butter or margarine 1/2 pound cheddar cheese, grated 1 tablespoon grated onion 1/8 teaspoon paprika 1/8 teaspoon Worcestershire Sauce 1 1/2 teaspoons salt 1 tablespoon finely cut parsley Scrub, rinse and pare the potato. Dice fine into a 3-quart saucepan. Add hot water and cook until potato is soft. Drain off 2 cups of potato water and save. Discard the remaining water. Put the potato through a sieve or ricer. Combine potato water, potato, bouillon cubes, milk and cream in a sauce pan. Heat, stirring a few minutes. Blend the four and butter together. Stir into potato mixture. Stir constantly and cook until mixture is smooth and thickens. Let boil 2 to 3 minutes. Add cheese and onion. Reduce heat. Stir until cheese is melted then add seasonings and parsley. Serve in warmed bowls. Makes 4 servings. Phil's Notes: This is as good as your ingredients. I would really recommend using butter. Contributed to the FareShare Gazette by Phil; 27 June 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 4g Fat (30.8% calories from fat); 6g Protein; 16g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 1168mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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