Cheesy Potato Soup
'Beef' & Cheddar Potato Soup
2 Med potatos peeled and diced bite size
1-2 cups water (for boiling)
1-2 tsp of veggie stock or beef stock* ( 'Better than Bullion' brand)
1/2 Large onion diced or 1 leek if you want to be fancy.
1/4 C butter
1/4 C Flour
1 tsp salt (omit if using salted butter)
1/2 tsp thyme
1/2 tsp rosemary
1/4 tsp pepper
1 1/2 C milk
1 heaping Cup shredded cheddar cheese **optional but worth it!
Boil potatoes in water with stock *for additional flavor.
In deep saucepan saute onion or leek with butter. (A tsp of olive oil can't hurt either.) Saute for 2 minutes then slowly stir in flour, salt & pepper, thyme and rosemary. Make sure to crush up fresh rosemary or if dried rub between palms to bring out flavors. Mix well. Gradually add milk and bring to a boil for about 2 minutes, stirring. Add **cheese and potatoes and reserve liquid if you'd like a thinner soup. I usually add about a cup of this beefy liquid deliciousness. All personal preference. Chunky, smooth... creamy or not... You really can't go wrong. This soup is great!