This is a very unusual and wonderful
vegetarian potato soup that was shared with me by Helen Fried of Hillsboro,
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
Dutch Potato Soup Recipe
Yields: 6 servings
Prep time: 15 min
Cook time: 25 min
potatoes, peeled and sliced
2 tablespoons butter or margarine
2 tablespoon all-purpose
1 cup milk
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
2 cups water
1 1/2 cups cottage cheese (small curd)
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.