I am entrusting you today with my favorite all-time soup recipe. I love you PYP’ers that much. Not only is this my favorite soup recipe, it is a family recipe. This soup conjurers up wonderful memories for me each time I eat it. My mother, Marilyn, made this soup all the time when I was young. My husband loves it so much that I can seriously change his mood if I make this soup.I know what to make for dinner if I want something. 🙂
This recipe is a penny-pinching one. Perfect for using garden produce. The only things I bought for this soup was the cheese, celery & butter, and I got those at great prices. Everything else was either from my garden or my mother-in-law’s garden. It is also a good recipe to use food storage in…use up that dry milk! I made this for dinner last night with homemade dinner rolls. Because most of it was garden produce and I made the rolls, dinner last night cost me around $3 total for our family of six! Awesome.
So I warn you….make it just once and you will be hooked! Oh, and I always double this recipe every time. Or there just wouldn’t be enough.
Marilyn’s Cheese Soup
2 c. finely diced potatoes (I like red)
1/2 c. finely diced celery
2 c. boiling water with salt and garlic (I use 1 clove)
1/2 c. carrots, grated
1/4 c. finely diced onion
Cook all vegetables in the boiling water until tender, about 20 minutes. Make the cheese sauce while the above is cooking:
1/4 c. butter
1 c. grated cheddar cheese
1/4 c. flour w/ dash of pepper
2 c. milk
Make a roux with the butter and flour (melt butter in the saucepan, then whisk in the flour until smooth.) Gradually add the milk and heat slowly until boiling, stirring constantly. Remove from heat. Add the grated cheese, stirring until melted. Add the cheese sauce to the vegetables. Make sure you take the pot of veggies off the stove first before you add the cheese sauce. Because if it boils after the cheese is melted in, it will curdle.
Serve with dinner rolls or in a bread bowl. Also makes great leftovers. 🙂 Enjoy!
tinabaily
I made this for our dinner tonight. Since I’m feeding 3 teenagers, a husband and myself, I doubled the recipe. It didn’t seem like enough as written. I have a mere 4 cups of soup left, so I was correct! My daughter has laid claim to some for her lunch tomorrow, which she’ll take to school in a soup thermos in her lunchbox. All but my pickiest eater liked it. We think adding crispy, crumbled bacon bits to it would make it look fancy for a special, cozy winter’s dinner. Or, adding cubed chicken breast meat would give it some more protein after a long day of hitting the slopes. I found it perfect as written, and wanted to say thank you for sharing Marilyn’s cheese soup recipe with us.
marnec
Glad you liked it tinabaily! You are correct…this soup is great for adding whatever you like. Chicken, bacon, corn…good for using leftovers in the fridge too.