Potato cheese soup (shulman)
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Potato cheese soup (shulman)
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Last updated 6/12/2012 1:18:50 AM. Recipe ID 49882. Report a problem with this recipe.
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      Title: Potato cheese soup (shulman)
 Categories: Soups
      Yield: 1 Servings
 
      2 tb Butter
      4    Leeks, white part only,
           -cleaned well then sliced
      5 lg Russet potatoes, unpeeled
           -and diced
      1 qt Vegetable stock
           Salt to taste
      2 c  Milk
    1/2 ts Caraway seeds
      2 tb Fresh dill or 1 Tbsp. dried
           Pepper to taste
      1 c  Grated Swiss cheese
    1/4 c  Grated Parmesan cheese
      3 tb Plain yogurt
           Chopped fresh parsley for
           -garnish
 
  In a large stock pot, melt the butter and saute the leeks for 3
  minutes. Add the potatoes, stock and salt and bring to a boil. Reduce
  theheat, cover, and simmer for 30 minutes, until the potatoes are
  tender. Add the milk, caraway seeds, dill and pepper. Let simmer
  another 15 to 20 minutes; the soup should become thick and the
  potatoes should begin to fall apart. Stir in the cheeses and allow
  them to melt, then stir in the yogurt and heat through, but do not
  boil. Adjust the seasoning and serve piping hot, topped with parsley.
  
  Enjoy! This recipe is from _The_Vegetarian_Feast_, by Martha Rose
  Shulman. It's full of delicious recipes...
 




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Recipe ID 49882 (Apr 03, 2005)

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