Cheddar Potato Soup; O/L

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From " Help! My Apartment Has a Kitchen! " by Kevin Mills and Nancy Mills

 

 

Cheddar Potato Soup

Serving size: 2

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1 medium onion

1 tablespoon margarine

1 tablespoon flour

1 vegetable bouillon cube + 2 & 1/2 cups water, or 1 10-ounce

can vegetable broth + 1 can water (or just 2 & 1/2 cups veggie broth!)

 

1 large potato

1 cup shredded cheddar cheese or Monterey Jack

 

 

1) Peel and thinly slice the onion.

2) Melt the margarine in a medium-size pot over medium heat; add the

onion, and cook for about 5 minutes, stirring occasionally, until it

begins to soften.

3) Add the flour, and stir constantly until it is fully-absorbed.

(WARNING TO TAKE NOTE OF IN COOKBOOK: Flour is a thickening agent,

but it needs to be dissolved in oil, melted margarine or cold water

before it comes in contact with a hot liquid. Otherwise, instead of

thickening, it will form unappetizing lumps.)

4) Add the broth (or vegetable cube) and water, and turn up the heat to

high.

5) While the soup is coming to a boil, peel the potato and cut into

1/2-inch cubes.

6) Add potato to the pot. (Note: It will take the soup a few minutes to

return to a boil. When it does, turn down the heat to low, cover,

and cook for 20 minutes, or until the potatoes are soft enough to be

mashed.)

7) Turn the heat off, and, using the back of a large spoon, mash some

of the potatoes into the broth. The rest can remain in cubes to vary

the soup's texture.

 

With the heat still off, add the cheddar cheese and stir for 1 to 2 minutes,

or until the cheese has melted. Season with black pepper, and serve!

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