Chop, Grate

Here's the official recipe I consult for potato cheddar soup, though I rarely follow it exactly. Texturally, I prefer a softer, more mealy potato to a firmer, waxy variety. The recipe makes a lot of soup, but it freezes well and is yummy on cold nights, or for beating blues.

Potato Cheddar Soup

4 cups water (I use chicken stock)
4 cups diced unpeeled potatoes
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
1 1/2 teaspoons salt
1/4 cup butter
1/2 teaspoon celery seed
2 cups grated sharp cheddar cheese
2 tablespoons white flour
2 cups milk
1/2 teaspoon powdered mustard
1/4 teaspoon dried dill weed
1/8 teaspoon black pepper
1 cup chopped tomatoes, canned or fresh


Bring water/stock to boil in a 3-quart pot. Add potatoes, onions, celery, carrots and salt. Cook 15 minutes, covered, over medium heat.

In a 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,
stirring with a whisk. Add cheese mix to potatoes, then add tomatoes and
stir. Simmer on very low heat 15 minutes more, uncovered, stirring often.