- 2 pounds potatoes (about 6 medium), peeled and cubed
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1 small onion, chopped
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2 cups water (bit more if at high altitude)
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1-1/2 cups 2% milk
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1 cup beer or chicken broth
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2 tablespoons Worcestershire sauce
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2 chicken bouillon cubes
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3/4 teaspoon salt
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dash of black pepper
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1/2 ts celery seed
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8 oz tillamook extra sharp white cheddar cheese (or more if you really want cheese)
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Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional
| Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain).
In a blender, cover and process mixture in batches until smooth. OR - use an immersion blender and blend right in the pot.
Return all to the pan and heat through.
Stir in the milk, beer/broth, Worcestershire sauce, bouillon, salt, black pepper, and celery seed; heat to simmering. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
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