CHEESE is probably my favorite food! a world without cheese would be so depressing! i have made this recipe countless times. here is the recipe:
Dilled Potato and Dutch Cheese Soup
As warming and soothing as this soup is when served hot, it’s also excellent chilled.
6 medium potatoes, peeled and diced
1 large onion, chopped
2 cloves garlic, minced
2 bay leaves
2 tablespoons butter
1 cup milk
1 ½ cups grated Edam or Gouda cheese (I’ve also tried Cheddar)
2 tablespoons unbleached white flour
2 tablespoons dry white wine (I’ve substituted with vermouth)
3 tablespoons minced fresh dill or 1 to 1 ½ tablespoons dried dill (I’ve also used dill seed)
1 teaspoon paprika
½ teaspoon dry mustard
Salt and freshly ground pepper to taste
Place the potatoes, onion, garlic, bay leaves, and butter in a large pot and add just enough water or vegetable stock to cover. Bring to a boil, cover, lower the heat, and simmer until the potatoes are done but still firm.
Use a slotted spoon to remove 2/3 cup of the potatoes. Mash them well and return them to the pot. Add the milk, and then stir in the cheese, a little at a time. Dissolve the flour in just enough water to make a smooth, flowing paste and whisk it into the soup.
Add the remaining ingredients, cover, and simmer over very low heat for 10 to 15 minutes. Remove from the heat and let stand about 30 minutes before serving. Adjust the consistency by adding more milk as needed, then heat through.
6 or more servings.
Recipe from the Vegetariana cookbook by Nava Atlas, 1984
This recipe was from my vegetarian phase in the 1970s. Didn’t we all go through one? I was young, living in southern California amongst the sun, surf, Hollywood bodies and health food. Nonetheless, it’s a hearty soup, very tasty and great at any time of the year. LisaR
kits are Let Me Scrapbook's March 2025 Recipe Kit Challenge
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the POTATO is from Farm Fresh 2
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FONTS are Konnect and Leslie's Hand