Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
This week’s recipe took the 1991 Second Grand Prize in the State Journal contest. It was submitted by Annette Doyle of Peachtree City, Ga.
Cheese Potato Soup
3 tablespoons butter
1 cup diced carrots
1 cup chopped onion
1/2 cup diced celery
3 cups water
3 chicken bouillon cubes
4 cups cubed potatoes
2 cups milk
3/4 cups shredded Gruyere cheese
1 1/2 cups shredded sharp white Cheddar cheese
Salt and pepper to taste
Melt butter in soup pot. Add carrots, onion and celery. Cover and cook on low heat for about 25 minutes, stirring occasionally until tender. Add water, bouillon cubes and potatoes. Cover and cook until potatoes are tender, 20 to 30 minutes. Mash vegetables slightly. Add milk and cook until heated. Gradually stir in cheeses. Stir until melted. Add salt and pepper. If desired, garnish with chives, diced pimiento or diced bacon. Yield: 6 to 8 servings.