Duchess Potato Soup Recipes

DUCHESS SOUP

Duchess Soup image

My sister got this recipe years ago when she took a cooking class. It is fit to serve to a Duchess! It is delicious!

Provided by Verelucky

Categories Cheese

Time 45m

Yield 8 bowls, 8 serving(s)

Number Of Ingredients 9

Ingredients

2 carrots
1/2 bunch celery
1 medium onion
1 tablespoon butter (for saute)
2 cups milk
2 tablespoons butter (for roux)
2 tablespoons flour
1/2 lb cheddar cheese, shredded
1 gallon chicken stock

Steps:

Cut veggies into chunks and saute in the 1 tablespoon of butter.
In large soup pan, heat milk to a weak boil.
Thicken with a roux made from 2 tablespoons butter and 2 tablespoons flour.
Blend in cheese, stirring constantly.
Add chicken broth and sauteed veggies.
Simmer 20 minutes.
Great served with French bread!

Nutrition Facts : Calories 387.6, Fat 21.8, SaturatedFat 11.7, Cholesterol 64.2, Sodium 957.9, Carbohydrate 25.4, Fiber 1.1, Sugar 9.6, Protein 21.9

DUCHESS POTATO SOUP

Duchess Potato Soup image

Number Of Ingredients 11

Ingredients

6 cups fresh chicken stock or 1 1/4 tablespoons chicken stock base in 6 cups water
2 medium potatoes, peeled, cut in large chunks
2 medium carrots, peeled, cut in large chunks
1 small onion, cut in large chunks
1 teaspoon salt
3/8 teaspoon chervil
3/8 teaspoon pepper
1/4 teaspoon onion salt
1 cup evaporated milk
1/4 cup Cheddar cheese spread
fresh parsley sprigs

Steps:

Combine potatoes, carrots, and onion with chicken stock in large pot. Cover and cook over medium heat for 30 minutes, or until vegetables are tender. Add more water if soup becomes too thick. Blend in small batches in blender. Add salt, chervil, pepper, and onion salt. Taste and add more seasonings, if desired. Add milk and cheese. Add more milk, if needed, to get desired consistency. Heat, but do not boil. Garnish each serving with a parsley sprig.

Nutrition Facts : Nutritional Facts Serves

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