Tuesday, January 19, 2010
Cheddar Caraway Soup
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.