Potato-Cheddar Chowder

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* Exported from MasterCook *

 

Potato-Cheddar Chowder

 

Recipe By : Vegetarian Times Magazine, March 2002, page 36

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons unsalted butter

1 cup finely chopped onion

4 cups vegetable broth

3 cups peeled and diced Yukon Gold potatoes

1/2 teaspoon salt

2 1/2 tablespoons all-purpose flour

1 1/2 cups milk

1/2 teaspoon dried sage

1/2 teaspoon freshly ground pepper

4 ounces grated sharp cheddar cheese -- up to 6 ounces

 

6 SERVINGS

 

Thick, creamy and rich, here's my version of the quintessential potato

chowder. Note that I use a potato ricer or food mill to mash the potatoes

- both of which leave the potatoes, and the soup, with a very fine, smooth

texture. Serve this with marinated vegetables and warm dinner rolls or

crusty bread.

 

In large saucepan, melt 2 tablespoons butter over medium heat. Add onion,

and cook, stirring often, until softened, 7 minutes. Add broth, potatoes

and salt. Increase heat, and bring to a boil. Reduce heat to simmer

potatoes gently partially covered, until tender, 10 to 12 minutes. Remove

pan from heat.

 

2. Meanwhile, in small saucepan, melt remaining 2 tablespoons butter over

medium heat. Stir in flour, and cook, stirring constantly, until sauce

thickens slightly, about 5 minutes. Whisk 1 cup of hot potato broth, a

little at a time, into sauce. Simmer another minute, and remove from heat.

 

3. Using slotted spoon, transfer cooked potatoes to potato ricer or food

mill placed over medium mixing bowl. (Or, transfer potatoes to medium

bowl, and mash with potato masher.) Rice potatoes, then stir back into

broth along with sauce, sage and black pepper to taste. Bring soup just to

a boil, stirring, then remove from heat. Stir in cheese, a little at a

time, until melted. Taste soup, adjusting seasonings if necessary. Serve hot.

 

PER SERVING: 324 CALORIES; 11 G PROTEIN; 19 G TOTAL FAT (11 G SATURATED

FAT); 28 G CARBOHYDRATE; MG CHOLESTEROL; 54 MG SODIUM; 709 G FIBER

 

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