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Landmark's Jalape�o Cheese Potato Soup
Roux:
1/2 C. butter, melted
1 C. flour
Soup:
8 C. water
3/4 t. Tabasco sauce
1/2 t. thyme
1/2 t. black pepper
1 T. garlic salt
3 to 4 medium potatoes, diced (about 4 C.)
1 1/3 C. diced onion
1 1/4 C. diced celery
1/2 C. red bell pepper, julienne
2 oz. canned jalape�o peppers, sliced, including juice
1/2 lb. American cheese, sliced
1/4 C. milk
To make roux, mix melted butter and flour. Set aside.
In a large stockpot, combine the water, Tabasco, thyme, pepper, garlic salt,
potatoes, onion, celery, bell pepper and jalape�o peppers. Cook over medium-high
heat until vegetables are tender, about 25 to 30 minutes. Slowly add the cheese
to the soup, letting each addition melt before adding more. Stir in milk. Add
enough roux to thicken and simmer 10 minutes more.
Makes 8 servings.
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