Oh wow. Those pork chops look delicious!
Yesterday we had cheesy potato soup. I bet they would be delicious with that!
Cheesy Potato Soup
6 Tablespoons Butter
1 1/2 Cups chopped onions
1 1/2 Cups chopped celery
2 Cups Water
2 Cups chicken broth
8-10 Gold Potatoes Peeled and cubed
16 Ounces Shredded Cheddar Cheese
4 Tablespoons all-purpose flour
2 1/3 cups milk
Salt
Pepper
Toppings as you prefer: Bacon Bits, Cheddar Cheese, Chives, Sour Cream
Instructions
1. Melt the butter in a large pot over medium heat. Sauté the onions and celery in the butter for 5-10 minutes, or until tender.
2. Stir in the water, chicken broth, and potatoes. Bring to a boil, then simmer until the potatoes are tender.
3. In a separate bowl, combine the flour and the milk. Stir until the flour is dissolved and the mixture has no lumps. Pour this into the soup slowly, stirring constantly, until the soup has thickened. About 5 minutes.
4. Add the cheese and stir until melted. Be sure to stir often from here on out, as the cheese does like to cling to the bottom of the pan. Add salt and pepper to your tastes.
5. Serve garnished with favorite baked potato toppings.
Personal notes and observations:
It may be tempting to use margarine, but it just isn't the same.
Butter burns easily, so stir your onions and celery often while they sauté.
It may be tempting to buy pre-chopped onions in the frozen section, but those onions are never peeled well. Every time I use them, I find bits of onion peel mixed in.
Once you know how much salt and pepper you like to use while making this recipe, I prefer to add it in while the onions and celery sauté. Potatoes absorb salt well and I feel that they benefit from this in flavor.
Gold potatoes work better than russet potatoes. The gold potatoes are softer and boil better.
Use all of your celery stalk! The leafy bits are just as edible as the stalk, and provide good seasoning.
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