Easy, Cheesy Potato Chowder

Hot SoupToday I am home, all rugged up, with a cold in the head and an icky chest.

I've had the sniffles for a couple of days, and, funnily enough, standing outside in the rain yesterday on our coldest May day in over 30 years, watching my daughter's netball game seems to have made it worse. It is a wonder my daughter and her team-mates don't have pneumonia from running around in the rain in their little short skirts and short-sleeved tops. We have had so little rain, or indeed very cold weather, over the past few years that we don't know how to cope with it when it does come.

I am currently dressed in fluffy track pants, a top and jumper, and warm socks and slippers. I have rubbed Vicks VapoRub (mentholatum) underneath my feet, following a tip received after I published a list of Vintage Cough Remedies last year. However, instead of hot tea with lemon and honey, I have been sustaining myself with hot coffee and chocolate. Each to her own!

Fortunately, I made I big pot of Cheesy Potato Chowder last night so I won't have to cook much today. We also have leftover Peach Crisp, based on the Apple Crisp recipe I published last week. The peaches were Baker's Peaches bought on sale at NQR, a supermarket clearance chain here in Victoria.

Here is the recipe for Cheesy Potato Chowder. It is based on a recipe in Seasonal Delights e-zine, Autumn 2007, with a few modifications (I never seem to be able to leave recipes alone!).

Cheesy Potato Chowder
3 large potatoes
1 small carrot
1 stalk celery
1 small onion
4 cups chicken or vegetable stock
2 1/2 cups milk
4 tablespoons butter, melted
5 tablespoons plain flour
1 tsp dried parsley and/or chives, or a little fresh, chopped parsley and/or chives
ground black pepper (to taste)
1 cup grated tasty or Swiss cheese1/4 cup grated parmesan (optional -- to taste)

Cut potatoes into bite-sized pieces. Thinly slice carrot and celery. Chop onion into small pieces.

In a large saucepan, bring potatoes, carrot, celery, onion, and stock, to a boil. Reduce heat to medium, cover, and simmer until potatoes are just tender, stirring occasionally. Stir in milk. Return soup to a simmer.

Meanwhile, in a small mixing bowl, whisk together melted butter, flour, herbs, and pepper; stir into potato mixture. Cook and stir over medium heat until thick and bubbly. Add salt and pepper to taste. You could serve as is, or puree the soup using a stick blender or food processor. Finally stir in grated cheeses.

Garnishes: You could garnish with more chopped parsley or chives, some extra grated cheese, or a little cayenne or paprika for colour.

Tip: If you like your soup with more bite, add a dash of hot sauce.

We enjoyed this soup with hot buttered rolls. Yum!
Kate xxx For more kiichen tips visit Kitchen Tip Tuesday at www.tammysrecipes.com.