Potato Cheese Soup
Here is my recipe I would like to share with everyone for potato cheese soup for those cold winter days!
Here is my recipe I would like to share with everyone for potato cheese soup for those cold winter days!
- Carbohydrate 101.648700085552 g
- Cholesterol 292.320000247113 mg
- Fat 76.2303000644198 g
- Fiber 0.240000003576279 g
- Protein 68.7483000580289 g
- Saturated Fat 46.2835800391205 g
- Serving Size 1 1 Serving (1023g)
- Sodium 1080.48000090324 mg
- Sugar 101.408700081976 g
- Trans Fat 3.92367000331471 g
- Calories 1353 calories
Step-by-step
- Put 8 boullion cubes in 4 cups of hot water and set aside.
- Cube 7 potatoes set aside in water so they don't discolor.
- In pot saute celery and onion in butter till soft.
- Drain the potatoes and add in pot, add the boullion water and turn the stove on medium for 45 minutes or until potatoes are soft.
- Stirring often you may add more water if necessary if you like it more creamy.
- Turn to low stirring often so soup does not burn.
- Add 1/2 container of half and half and about 2 to 3 handfuls of shredded cheese stir in and enjoy!
Ingredient lists omit the physical transformation that occurs when starches swell and cool. Starch molecules undergo retrogradation as the soup chills overnight, rearranging their crystalline structure and yielding a thicker, more cohesive body by the second day. Reheating this soup requires low heat and frequent stirring to prevent scorching the dairy solids on the bottom of the pot. Cooked potatoes stored in liquid absorb salt continuously over twelve hours, meaning a batch tasted immediately after preparation will taste significantly more seasoned twenty-four hours later. This chemical adjustment highlights the advantage of patience in simple cooking.
Using fresh dairy and produce yields a brighter flavor profile compared to preserved alternatives, though fresh vegetables introduce variable moisture content that can thin the initial broth. Cubing potatoes uniformly ensures they soften within the targeted forty-five minute simmer window without disintegrating entirely. Submersing raw potato cubes in cold water halts enzymatic browning before cooking begins. Incorporating shredded cheese off direct heat prevents the proteins from tightening into rubbery clumps, ensuring a smooth emulsion.
