This is a very unusual and wonderful
vegetarian potato soup that was shared with me by Helen Fried of Hillsboro,
Oregon.
You would never expect that it has cottage cheese in it. Try it - you'll like it!
More of Linda's great
Soup, Stew, and
Chili Recipes.
Dutch Potato Soup Recipe
Recipe Type:
Soup,
Potatoes,
Vegetarian
Yields: 6 servings
Prep time: 15 min
Cook time: 25 min
Ingredients:
4 medium
potatoes, peeled and sliced
2 tablespoons butter or margarine
1 small
onion, diced
2 tablespoon all-purpose
flour
1 cup milk
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 teaspoon
salt
2 cups water
1 1/2 cups cottage cheese (small curd)
Preparation:
In a large saucepan over medium-high heat, cover potatoes with water and simmer 15 minutes or until tender; drain and set aside.
In a large frying pan over medium-high heat, melt butter or margarine. Add onion and
sauté until soft. Add flour, stirring constantly until mixture is smooth and bubbly. Add milk and bring to a boil, stirring constantly; reduce heat to low.
Add mushroom soup, potatoes, salt, and water; gently stir in cottage cheese. Remove from heat.
Serve in soup bowls.
VARIATION: Add 1 cup shredded zucchini and 1 tablespoon green bell pepper to potatoes while cooking. Also add diced tomatoes, as desired,
with cottage cheese.
Makes 6 servings.
