Tavern Cheese Soup


Serves: 6
Total Calories: 337

Ingredients

5 cups russet potatoes peeled, diced (about 2 lb.)
1 1/2 cups water
1 cup celery chopped
1 cup leek chopped
2 teaspoons chicken bouillon
8 ounces sharp cheddar cheese shredded
2 cups milk
1 cup beer or water
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon white pepper

Directions:

In a large saucepan, place potatoes, 1 1/2 cups water, celery, leeks, and bouillon granules. Bring to a boil over high heat reduce heat to low, cover, and simmer 30 minutes or until potatoes are fork-tender. Remove from heat (do not drain) and mash mixture until smooth.

Stir in cheese until melted. Stir in milk, beer, Worcestershire sauce, salt, dry mustard, and white pepper. Stir over low heat until hot.

Nutritional Facts:

Serves: 6
Total Calories: 337
Calories from Fat: 138

This Tavern Cheese Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.


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