Tuesday, January 19, 2010

Cheddar Caraway Soup

5 cups water
4 medium potatoes, peeled and chopped (~3 1/2 cups)
1- 8 oz. can tomato sauce
3 teaspoons chicken bouillon
2 teaspoons caraway seed
1/2 teaspoon garlic powder
2 1/2 cups cheddar cheese, shredded

In a large pot combine everything but the cheese.  Bring to a boil.  Reduce heat to medium and simmer until the potatoes are tender (20-30 minutes).  Reduce heat and allow to cool for 10 minutes.  Using a wire whisk stir in the cheese until it is melted.  Serve warm.

Yields: 6 servings

*I made a cheddar fondue a few years ago with some of these flavors and loved it.  So...I decided to create a soup based off of the fondue.  Voila!  *If you add the cheese when the soup is too hot it will curdle.

1 comment:

Jana and Brett said...

mmm sounds yummy! especially on a day like today. :0) *what is caraway seed...and where can I find it?