- Rating:
- Servings:
- Makes about 8 to 10 servings
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
6 tablespoons Unsalted Butter½ cup Celery, chopped fine
1 cup Melissa's Maui Onion, chopped fine
1 jar Melissa's Pimientos Del Piquillo
2 large Melissa's Yukon Gold Potatoes, peeled and cubed
¼ cup All Purpose Flour
2 cups Whole Milk
2½ cups Chicken Broth
8 ounces Cheddar Cheese, grated
Kosher Salt and Freshly Ground Pepper to taste
Directions
Melt the butter in a large stock pot over medium heat. Add celery, onion, piquillo peppers and potatoes and sauté for 10 minutes. Stir in flour and cook for 30 seconds. Slowly add milk and broth while stirring. Add the cheese and bring to a boil, stirring constantly. Reduce heat and simmer for 25 minutes, stirring often. Remove from the heat and carefully blend the soup until smooth. Serve immediately.
Note
I like to garnish my soup with diced piquillo peppers.
