Tuesday, January 13, 2009

Potato Cheese Soup

Perfect winter comfort food...

2-4 cups cut potatoes
4 chicken bullion cubes
½ cup flour
½ cup butter
1 qt. half & half
½ tsp. paprika
1 tsp. salt
¼ tsp. pepper
¼ tsp. chopped parsley
1-2 cups shredded cheddar cheese

Boil together potatoes and bullion until potatoes are soft. In separate pot, heat together flour, butter, and half & half until it thickens. Add potatoes (including water), paprika, salt, and pepper to the half & half mixture. Stir in parsley and cheese. Serve in a hollowed out bread bowl.
- Jensa

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