Cheesy Potato Soup

Masa tu hujan dari pagi sampai ke malam tak henti-henti, so duduk kat rumah tu perut asyik mintak makan je...anak-anak pun asyik lapar je. Bukak freezer, bukak fridge tengok apa benda yang ada....belek punya belek, tengok ada hash brown, ada cheese, ada celery stick...hmm susu pun ada. So kita carilah resepi "comfort food" kat "All recipes" dan jumpalah resepi ni tapi kita adalah ubah sikit2 ikut bahan2 apa yang kita ada. Macam kentang, kita gunakan hash brown je senang dan rasanya pun lebih sedap dan fresh parsley, kita gantikan dengan dried parsley sebab itu yang kita ada kat dalam fridge. Soup ni enak kalau dimakan panas-panas dengan roti perancis yang disapu dengan garlic spread dan ditoast...hmmmm...sedap.....


Cheese Potato Soup

• 6 tablespoons unsalted butter
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped celery
• 4 cups water + 2 cubes of veg/chicken stock
• 8 potatoes, peeled and cubed/10 pcs hash brown, crushed
  15 slices cheddar cheese - broken into pieces
• 4 tablespoons all-purpose flour
• 2 1/3 cups milk
• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender.
2. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
3. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.