Potato-Cheddar Chowder: The LAST recipe of 2010!

Potato-Cheddar Chowder & my awesome moose napkin ring

Since tonight is the New Year, I decided I needed to make one more recipe in 2010. So I did an ingredient search on the Vegetarian Times website and found this recipe. Although I really love making potato soup, I’ve never used cheese in it for some reason. Flagstaff is snowy and super cold (supposed to get down to -9 F tonight) so soup makes logical sense. The addition of sage in this soup made me curious as I’ve also never tried sage in my potato soup before. The end result was quite lovely and a perfect New Years dinner.

Potato-Cheddar Chowder

4 tablespoons unsalted butter
1 cup finely chopped onion
4 cups water
3 cups peeled and diced Yukon Gold potatoes
1/2 teaspoon salt
2 1/2 tablespoon all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried sage
1/2 teaspoon ground pepper
6 oz. grated sharp cheddar cheese

1. In large saucepan, melt 2 Tbs. butter over medium heat. Add onion, and cook, stirring often, until softened, 7 minutes.
2. In a large pot, boil the potatoes in water seasoned with salt till tender.
3. Meanwhile, in small saucepan, melt remaining 2 Tbs. butter over medium heat. ]
4. Stir in flour, and cook, stirring constantly, until sauce thickens slightly, about 5 minutes.
5. Whisk 1 cup of hot potato broth, a little at a time, into sauce.
6. Simmer another minute, and remove from heat.
7. Transfer cooked potatoes to a medium bowl and mash with a potato masher.
8. Once potatoes are mashed, stir back into broth along with sauce, milk, sage and black pepper to taste.
9. Bring soup just to a boil, stirring, then remove from heat.
10. Stir in cheese, a little at a time, until melted.
11. Taste soup, adjusting seasonings if necessary. Serve hot.


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