Potato-Cheddar Chowder

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter
1 cup	62g / 2.2oz	Finely-chopped onion
4 cups	948ml	Vegetable broth
3 cups	438g / 15oz	Diced peeled Yukon Gold potatoes
1/2 teaspoon	2.5ml	Salt
2 1/2 tablespoons	37ml	All-purpose flour
1 1/2 cups	355ml	Milk
1/2 teaspoon	2.5ml	Dried sage
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4 oz	113g	Grated sharp cheddar cheese - (to 6)

Recipe Instructions

In large saucepan, melt 2 tablespoons butter over medium heat. Add onion, and cook, stirring often, until softened, 7 minutes. Add broth, potatoes and salt. Increase heat, and bring to a boil. Reduce heat to simmer potatoes gently, partially covered, until tender, 10 to 12 minutes. Remove pan from heat.

Meanwhile, in small saucepan, melt remaining 2 tablespoons butter over medium heat. Stir in flour, and cook, stirring constantly, until sauce thickens slightly, about 5 minutes. Whisk 1 cup of hot potato broth, a little at a time, into sauce. Simmer another minute, and remove from heat.

Using slotted spoon, transfer cooked potatoes to potato ricer or food mill placed over medium mixing bowl. (Or, transfer potatoes to medium bowl, and mash with potato masher.) Rice potatoes, then stir back into broth along with sauce, sage and black pepper to taste. Bring soup just to a boil, stirring, then remove from heat. Stir in cheese, a little at a time, until melted. Taste soup, adjusting seasonings if necessary. Serve hot.

Per Serving: 324 Cal; 11g Prot; 19g Total Fat (11 Sat. Fat); 28g Carb.; 54mg Chol; 709mg Sod.; 3g Fiber.

This recipe yields 6 servings.

Source:
Vegetarian Times, March 2002

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