A Vermont tradition for a snowy day. The vegetables are commonly on hand throughout the winter, and the sharp Vermont cheddar cheese zests the soup up nicely.
Ingredients
4 cups water
4 cups diced unpeeled potatoes (4 medium potatoes)
1 cup chopped onion (2 onions)
1 cup sliced celery
1 ½ teaspoons salt
¼ cup butter
2 cups grated sharp cheddar cheese
2 tablespoons unbleached white flour
2 cups milk
1/8 teaspoon black pepper
½ teaspoon powdered mustard
¼ cup minced fresh parsley
¼ teaspoon dried dill weed
½ teaspoon celery seed
1 cup chopped tomatoes, canned or fresh.
Method
- Bring water to boil in a 3 quart soup pot. Add potatoes, onions, celery, and salt. Cook 15 minutes, covered, over medium heat.
- In separate 2 quart saucepan, melt butter over low heat. Slowly add cheese, then stir in flour. Slowly add the milk, spices, and herbs to cheese mix, stirring with a whisk.
- Add cheese mix to potatoes, then add tomatoes and stir.
- Simmer on very low heat 15 minutes more, uncovered.
This will burn easily, so stir often. It’s worth the caution!
Source
Ginny Callan, Horn of the Moon Cookbook