This soup is not for the faint (or unhealthy) of heart. It’s loaded with all kinds of goodies AND tons of cholesterol. Delicious but don’t over indulge.
- 4 cups cubed potatoes (about 2 lbs.)
- 2 cups chopped onions
- 1 cup thinly-sliced carrot
- 1 cup celery, thinly sliced
- 6 to 7 cups vegetable broth
- ¾ teaspoon white pepper
- ½ cup flour
- ½ cup butter, melted
- 1 cup whipping cream
- ½ cup shredded processed cheese (any process cheese product)
- Thinly-sliced green onion
- In a 4-quart. large, heavy sauce pot combine the potatoes, onion, carrots, celery, broth and pepper.
- Bring the mixture to a boiling; reduce heat. Cover and simmer 20 minutes or until vegetables are tender.
- Stir together flour and melted butter; stir into soup mixture.
- Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more.
- Stir in whipping cream; heat through.
- Ladle into bowls. Sprinkle with cheese and green onions.
INFESTATION: Green Onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, it must be discarded.