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Dutch Onion, Potato And Cheese Soup Recipe

by CookEatShare Cookbook

Ingredients

1 tbsp. butter 1 tbsp. vegetable oil 3 c. sliced onions 1/4 c. all-purpose flour 2 (10 1/2 ounce.) cans condensed beef broth (can substitute bouillon cubes or possibly make own stock)

2 c. water 12 ounce. beer or possibly water 4 c. diced potatoes 2 c. Gouda or possibly Cheddar cheese, coarsely grated (8 ounce.) 1/4 teaspoon pepper

Directions

1. In Dutch oven or possibly soup pot, heat butter and oil. Add in onions and cook 10 min, stirring often till onions are golden. Stir in flour and add in broth, water and beer. Bring to a boil; stir occasionally. Add in potatoes; bring to boil again. Cover pot (not tightly), cook for 40 min; potatoes should be very tender. Mash potatoes in broth. Remove from heat and add in cheese and pepper. Stir till cheese melts. Reheat, but don't boil. Serve with cole slaw and rye bread.

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