Potato Cheese Calico Soup

SUBMITTED BY: CORWYNN DARKHOLME

"Yummy and easy to make. This recipe is so very full of flavor that I really believe all will just love this recipe!!"

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 pound potatoes, thinly sliced
1 cup sliced onion
2 1/2 cups chicken broth
1/2 cup milk
1 cup fresh sliced mushrooms
1/2 cup red bell pepper, diced
1/2 cup chopped green onions
1 cup freshly grated Asiago cheese
salt and pepper to taste
2 tablespoons chopped fresh parsley

READ REVIEWS (5)

DIRECTIONS

In 3 quart saucepan, combine potatoes, onions and broth. Bring to a boil, reduce heat to low and cook for 10 minutes or until potatoes are tender.
Transfer soup to a blender and puree. Return blended soup to saucepan and stir in milk, mushrooms, bell pepper and green onions.
Simmer over medium-low heat and add cheese, a few tablespoons at a time, continually stirring to ensure it melts. Season with salt and pepper, sprinkle with parsley and serve.

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REVIEWS

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Reviewed on Jul. 23, 2003 by DREGINEK

I made this easy soup Thurs evening before we headed out for our dart league. Hmmmm...not sure what we think about this one. I didn't have asaigo cheese so I used a combo of real grated parmesan and romano cheese instead. I'm not allowed to use my blender (due to a previous soup puree incident)so I used my hand mixture instead. The result was like really runny mashed potatoes...I even added a little more milk to get it more to a soup consistency without success. The taste seemed to need some more spices too. Overall, it was okay and really easy but I'm not sure if I'd make this one again.

4 users found this review helpful

Reviewed on Feb. 5, 2003 by PETRUCCIF

I've been meaning to review this for a while. It is a family favorite. We just love it. I make it just the way it is written and it turns out great every time. I love cheese, so I probably add a bit more than it calls for.

2 users found this review helpful