So my assigned blog this month was Sew You Think You Can Cook (cook...cook...cook). Lauren's blog hooked me from the start with that catchy name, and if you watch the tv show with the similar name, I bet you were, too. I also bet you also would have repeated "cook" three times if I hadn't said it out loud. Anyhoo, I found several contenders on Lauren's blog. I zeroed in on her Chicken Tortilla Soup first because, well...tortilla soup is my favorite kind of soup. I even had a year-long quest back in 2010-11 to see if I could find my favorite version of tortilla soup. (I did, but that doesn't stop me from trying any bowl I can get my hands on.)
So I moved on to her Creamy Chicken Noodle Soup. Chicken Noodle happens to be one of my ultimate comfort foods, but I've never tried a creamy version. What!? Obviously this wasn't the soup that I wound up making for today, but it is still in my menu plan for the very near future, because I need it in my life.
Busia's Cheese Soup (Busia being the American word meaning Polish grandmother). Her description of spending time in her grandma's kitchen growing up, and the way this soup invoked those memories was what sold me. Well, that and the fact that I had some Velveeta in the fridge that I didn't know what to do with. But mostly the memories behind the soup.
I made only the slightest changes to the recipe, ones that I don't think affect its integrity at all. Grating the carrot instead of dicing it. Using unsalted stock so that I could season to taste and make note of it (because this simple recipe will make a beautiful soup and soup base for years to come).
Creamy and lightly laced with veggies, this simple cheese soup pairs nicely with bread or sandwiches for a light meal.
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: soup/stew cheese potatoes carrots American
Ingredients (serves 8-10)
- 6 tablespoons (3 ounces) unsalted butter
- 1 small onion, chopped small
- 6 tablespoons all-purpose flour
- 4 cups milk, warm
- 4 cups unsalted chicken stock , warm
- 4 medium carrots (~12 ounces), peeled and shredded
- 4 stalks celery (~8 ounces), chopped small
- 2 Russet potatoes (~1 pound), peeled and cut into 1/2" cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground white pepper
- 1 pound Velveeta, cubed
Add butter to a 4-quart soup pot set over medium heat. Add onion and a pinch of salt, and cook until translucent, 5-7 minutes. Sprinkle the flour over the butter and onions and stir until absorbed. Let cook 1-2 minutes, stirring often.
Add the milk and chicken stock; whisking until incorporated. Bring to a boil, watching carefully so that it doesn't boil over, then add the vegetables, salt and pepper. Once it comes back to the boil, reduce heat and let simmer until the potatoes are tender, about 15 minutes, stirring from time to time.
Stir in the cubes Velveeta a few at a time, letting each addition melt completely before adding more. After all the cheese has melted into the soup, let it cook gently for another minute or so to be sure that everything is hot. Taste, adjust seasoning if necessary, and serve.
I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer that there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?
Today is reveal day, and this month's theme is: Soups and Stews. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!
- Caldo de Mariscos - Mexican Seafood Soup by Sue from A Palatable Pastime
- Cheddar Cheese Soup by Kathy from A Spoonful of Thyme
- Chicken Asado by Wendy from A Day in the Life on the Farm
- Classic French Onion Soup by Lisa from Authentic Suburban Gourmet
- Creamy Ham Swiss Potato Soup by Amy from Amy's Cooking Adventures
- Egg Drop Soup by Christy from Confessions of a Culinary Diva
- Egg Drop Soup by Rebekah from Making Miracles
- Ginger Lemon Chicken Soup by Lea Ann from Cooking on the Ranch
- Italian Soup by Anna from annaDishes
- New York Strip Steaks with Cognac Creamed Mushrooms by Christiane from Taking on Magazines
- Okie Peasant Potato Soup by Stacy from Food Lust People Love
- Potato and Ham Chowder by Kate from Kate's Kitchen
- Roasted Red Pepper Soup by Azmina from Lawyer Loves Lunch
- Roasted Squash and Apple Soup by Jean from Lemons and Anchovies
- Simple Cheese Soup by Heather from All Roads Lead to the Kitchen
- Veggie Chili by Lauren from Sew You Think You Can Cook