and yet another one of my favorite soups from my childhood. i think my mom got this recipe from one of those cookbooks that schools sell as a fundraising, so i know i am not giving proper credit to someone out there. i apologize! i don’t know who you are, but i love you…because this recipe is amazing! the perfect way to warm your insides (other than a shot of whiskey!) on a cold winter evening. you can serve this with bread, but i normally don’t just because of the carbs in the potatoes: it’s not exactly a bread-dipping soup.
4 c. potatoes, peeled and sliced
¼ c. chopped onion
2½ c. water
1 tsp. salt
¼ c. butter
¼ c. flour
¼ tsp. ground black pepper
½ tsp. dry mustard
1½ tsp. soy sauce
2 c. milk
1 tsp. fresh parsley
1 to 2 c. shredded cheddar (the original recipe calls for 12oz. velveeta, but i don’t like to buy processed foods)
2 c. milk
1) in a dutch oven pot, add the first four ingredients (potatoes through salt). Bring to a boil; simmer for 15 minutes.
2) while simmering, melt butter in a medium saucepan; add flour and stir with a whisk until blended. add pepper, mustard, soy sauce, 2 cups milk, and parsley; whisk to combine, until flour lumps are dissolved into the milk. cook, whisking constantly, until smooth and thick.
3) add milk mixture to potato mixture. add cheese and remaining 2 cups milk; stir until smooth. simmer for about 5 minutes.
yields: 6-8 servings. freeze leftovers in an airtight container.