This was another simple dinner I made on the night of my CSA pick up. This was the first week we got 'taters, so I was very excited considering how fast we go through them in The Good Household.
Because we didn't get a lot of taters, I decided to stretch what we had and made this a taters and cheese soup. I would also have loved to put some beer in this, but The Good Husband differ extremely when it comes to tastes in beer and he wouldn't have like the beer I would have put in it. Maybe the next time I am making it just for me I will add good beer to it.
We also had grilled cheese along with our soup. TGH said it reminded him of being a kid again.
2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
chopped green onion for garnish
~Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir 2 minutes.
~Gradually whisk in broth, then milk. Add potato and bring soup to boil. Reduce heat and simmer soup until potato is tender, about 20 minutes. Add cheese 1/3 cup at a time, stirring until melted and smooth after each addition. Season soup to taste with salt and pepper. Sprinkle with green onion and serve.
recipe by: Epicrious