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3 pints chicken stock, defatted, divided
8 ounces Spanish onions, diced
4 ounces diced celery
24 ounces baked potatoes, skin-on, diced
8 ounces 2% lowfat milk
1 tablespoon chopped fresh parsley
Salt, to taste
fresh ground black pepper, to taste
4 ounces Wisconsin Colby Cheese
4 ounces Sauted Onions
1.In heavy gauge soup pot, heat 1/4 cup stock; add onion and sweat 4 to 5 minutes.
2. Add celery and continue cooking 1 minute. Add remaining 5 cups stock and potatoes, bring to a boil, lower heat and simmer 35 to 40 minutes or until potatoes are tender. Remove from heat, cool slightly.
3.In blender, puree half of soup into batches until smooth.
4. Return pureed soup back into unpureed soup.
5. Blend, milk, parsley and desired amount of salt and pepper to taste. Stir to blend. Sautee the onions and garnish when serving.
6.To serve: Ladle approximately 1 cup soup into bowl. Top each
portion with cheese arranged on top . Serve accompanied by
breadsticks.
8 ounces Spanish onions, diced
4 ounces diced celery
24 ounces baked potatoes, skin-on, diced
8 ounces 2% lowfat milk
1 tablespoon chopped fresh parsley
Salt, to taste
fresh ground black pepper, to taste
4 ounces Wisconsin Colby Cheese
4 ounces Sauted Onions
1.In heavy gauge soup pot, heat 1/4 cup stock; add onion and sweat 4 to 5 minutes.
2. Add celery and continue cooking 1 minute. Add remaining 5 cups stock and potatoes, bring to a boil, lower heat and simmer 35 to 40 minutes or until potatoes are tender. Remove from heat, cool slightly.
3.In blender, puree half of soup into batches until smooth.
4. Return pureed soup back into unpureed soup.
5. Blend, milk, parsley and desired amount of salt and pepper to taste. Stir to blend. Sautee the onions and garnish when serving.
6.To serve: Ladle approximately 1 cup soup into bowl. Top each
portion with cheese arranged on top . Serve accompanied by
breadsticks.