Colby Potato Soup
Potatoes have been used in soup for centuries because the starch acts as a thickener. Colby cheese, marjoram and parsley give this soup the hearty taste of the Scottish Highlands.
Ingredients:
2 tbsp (30 mL) butter
1/4 cup (50 mL) chopped onion
2 cups (500 mL) diced, peeled potatoes, uncooked
1 can (10 oz/284 mL) chicken broth
1 pinch of ground marjoram
3 cups (750 mL) milk
2 tbsp (30 mL) flour
1 tbsp (15 mL) chopped parsley
Salt and pepper
1 cup (250 mL) shredded Canadian colby cheese
Preparation:
In large saucepan, melt butter. Saute onion until tender. Add potatoes, chicken broth, and marjoram. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 10 minutes or until potatoes are tender. In a bowl, gradually stir milk into flour until smooth. Add to saucepan. Cook and stir over medium heat until mixture boils and thickens. Stir in parsley. Season with salt and pepper to taste. Ladle into bowls and top with Colby cheese. Swirl cheese through soup and serve.
Note: We substituted Colby cheese for a three cheese blend of Old Cheddar, Marble and Mozzarella cheeses.