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Potato-Cheese Soup

This is a great dish for a cold, cold, wet day. Served with home-made bread it will heat the body and warm the soul. Prep time is about 3/4 hour with additional time if you are having bread or dinner rolls. In a pinch oyster crackers will do as a side.

Ingredients:

3 tablespoons butter
1 medium white onion, thinly sliced
1 large garlic clove
6 potatoes, peeled and thinly sliced
3 cups water
2 cups whole milk
2 cups grated cheddar cheese
1 tablespoon dried celery leaves
salt and pepper to taste

Directions:

Melt the butter in a soup pot and fry the onions for 3 minutes (do not let the onions brown). Add the garlic and continue to saute for an additional 1 or 2 minutes. Add the potatoes, and water. Bring to a boil; reduce heat and simmer until the potatoes are tender, even mushy. Do NOT pour off the water.

Mix vigorously with a spoon, add milk and spices. Cook over medium heat until the milk begins to simmer, then add the cheese and stir until it melts. Do not boil vigorously - it causes trouble with the cheese (clumps or sticks to bottom). Serves 4-6.

Those who like this recipe may also enjoy acorn squash soup!

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