Tar Heel Kitchen: Yummy Potato Soup

By on November 10, 2016

potato-soupSince 1926, the Agricultural Review has been a free newspaper published by the N.C. Department of Agriculture and Consumer Services. For many years, The Tar Heel Kitchen was a featured column written by the department’s marketing home economist.

These recipes tended to be seasonal with just a handful of ingredients. We thought these recipes needed to be shared in a new format. The Tar Heel Kitchen post will unearth a few of these timeless recipes each month. This week we are revisiting the Feb. 15, 1986, issue and a warm and savory potato soup recipe.

The weather is turning cooler and sweaters and boots are starting to replace shorts and flip flops. This time of year still offers plenty of options for North Carolina-grown produce. “From sweet potatoes to collards to apples – make sure there are plenty of fresh fruits and vegetables in your diet,” said Barbara “Babs” Wilkinson, former home economist. “The North Carolina Department of Agriculture strongly encourages one and all to eat right and enjoy many of the foods grown right here in North Carolina.”

The soup below is a delicious  and satisfying meal made with local, white potatoes. Try it with sweet potatoes for a completely different taste. Also, we learned a little bit about Longhorn Cheddar cheese when getting the ingredients for this soup. This “cheddar” is actually a member of the Colby cheese family. If you can’t find Longhorn Cheddar, substitute with a Colby cheese.

Tar-Heel-Kitchen-largeYummy Potato Soup

  • 2 stalks celery, sliced
  • 1 medium onion, chopped
  • 2 tablespoons butter or margarine, melted
  • 6 medium potatoes, peeled and cubed
  • 2 carrots, sliced
  • 3 cups water
  • 5 chicken-flavored bouillon cubes
  • ¾ teaspoon seasoned salt
  • ½ teaspoon dried whole thyme
  • ½ teaspoon dried whole rosemary, crushed
  • Dash of garlic powder
  • Dash of pepper
  • 2 cups milk
  • 1 cup (4 ounces) Longhorn cheddar cheese

Saute celery and onion in butter in a large Dutch oven until tender. Add next nine ingredients; cover and simmer about 20 minutes or until vegetables are tender. Remove from heat and mash vegetables with a potato masher. Add milk and cheese, cook, stirring constantly, until cheese is melted. Yield 10 cups.

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