Dutch Onion, Potato And Cheese Soup Recipe
- 1 tbsp. butter
- 1 tbsp. vegetable oil
- 3 c. sliced onions
- 1/4 c. all-purpose flour
- 2 (10 1/2 ounce.) cans condensed beef broth (can substitute bouillon cubes or possibly make own stock)
- 2 c. water
- 12 ounce. beer or possibly water
- 4 c. diced potatoes
- 2 c. Gouda or possibly Cheddar cheese, coarsely grated (8 ounce.)
- 1/4 teaspoon pepper
- In Dutch oven or possibly soup pot, heat butter and oil.
- Add in onions and cook 10 min, stirring often till onions are golden.
- Stir in flour and add in broth, water and beer.
- Bring to a boil; stir occasionally.
- Add in potatoes; bring to boil again.
- Cover pot (not tightly), cook for 40 min; potatoes should be very tender.
- Mash potatoes in broth.
- Remove from heat and add in cheese and pepper.
- Stir till cheese melts.
- Reheat, but don't boil.
- Serve with cole slaw and rye bread.
butter, vegetable oil, onions, allpurpose, condensed beef broth, water, water, potatoes, gouda, pepper
Taken from cookeatshare.com/recipes/dutch-onion-potato-and-cheese-soup-53729 (may not work)