Potato Chowder

When we hold a Soup Saturday at our house, we always end up feeding a crowd. Today is one of those days and I’m making potato chowder. This is a DEEEEEEELicious soup that will make our vegetarian friends happy as well.

Barb’s Potato Chowder

• 5# red potatoes
• 2 T. olive oil
• 2 medium onions, chopped fine
• 9 cloves garlic, minced
• 2 c. celery, chopped fine
• 1 qt. chicken stock (use vegetable stock for a vegetarian version)
• 1 qt. milk
• 16 oz. shredded sharp cheddar cheese
• 8 oz. shredded swiss cheese
• 1 T. soy sauce
• 1 T. dry mustard
• 4 t. salt
• 2 t. coarsely ground pepper
• 4 t. dried dill
• 3 c. very finely chopped broccoli (optional)

Disclaimer: This made an enormous pot of soup. I cooked this in my 16 quart stock pot. If you don’t have a pot this large, cut the quantities in half and go from there.

Wash and cook red potatoes, leaving the skins on. When they are thoroughly cooked, drain and set aside.

Saute onions, garlic, and celery in the olive oil until they just start to carmelize.

Puree the cooked potatoes, still in their skins. Add stock to the food processor while pureeing the potatoes. Put the puree back into the stock pot. Stir in the sauteed onion mix. Add 4 cups of milk and all the remaining ingredients except for the cheese. Simmer for 30-40 minutes.

Remove the pot from the burner and stir in cheese. Serve with hot crusty sourdough. This soup is even better the second day!

Barb