Well, it's soup time again! This week's recipe, Cheddar Potato Chowder, was put together in what I thought was the strangest way. The recipe called for boiling the stock vegetables instead of sautéing them, and although I was skeptical, it turned out pretty good.
I didn't have a lot of energy, but thankfully, this recipe didn't require a lot of prep nor did it cook long, so I was in and out of the kitchen pretty fast.
It started with a handful of rough chopped vegetables and some spices that are slow simmered for 15 minutes or so, just until tender. While that was doing it's thing, I gathered the roux ingredients and got the milk rolling to thicken.
In about the time my vegetables took to soften, the cream sauce took to thicken. I pulled the pan from the heat and added the cheese, stirring until all of the cheese had melted and the cream sauce was smooth. The entire pot of cream sauce was then added to the starchy boiled veggie mix and stirred until the soup was well combined.
And that was it! It was fast to prep, fast to prepare and fast to tell you about it. I'll be honest that my taste buds are not up to snuff these days, but the family told me they thought it was good. It had a great consistency and was filling, to say the least.
So if you are looking for a quick soup, try the Cheddar Potato Chowder, then come back and let me know what you think?
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