tomato and cheddar potato soup

We’re kind of missing this view today and moving very slowly.

In fact, one little Chino missed the departure for school this morning due to an overwhelming need to despair in a puddle on the floor.

She is now outside planting bulbs, because well, it worked for me.

Next up, laundry and unpacking.

We’re also going to make soup.

I make this soup about once a month in the winter, and I can’t believe I’ve never posted it before.  To me, it is comfort in a bowl.

You start by boiling the potatoes in beer which gives the soup a dark, wonderful flavor.

Soup may not solve all our re-entry woes, but surely it will help.

Tomato and Cheddar Potato Soup with Beer

Loosely adapted from Crescent Dragonwagon’s Soup and Bread

2 cups dark beer

6 large potatoes

1 quart chicken stock

3 bay leaves

1 teaspoon basil

1 teaspoon oregano

½ cup butter

1 large onion, diced

2 ribs celery, diced

2 carrots, diced

5 cloves garlic, peeled and minced

1 28oz can diced tomatoes

2 teaspoons Worcestershire sauce

1 tablespoon soy sauce

2 tablespoons flour

1 cup milk

Tobasco sauce to taste, optional

½ teaspoon dry mustard

12 oz sharp cheddar cheese, shredded

Salt and pepper to taste

Bring potatoes to a boil in the stock and beer.  Add the bay leaves, basil and oregano.

In a cast iron skillet, melt butter.  Saute onion 10 minutes.  Add celery, garlic and carrot.  Cook 10 more minutes.

Add tomatoes and sauces.  Cook until most of the liquid evaporates.

Make a paste with the flour and then gradually stir in the milk.

Add mustard and tobasco (if using).

Stir tomato mixture into the soup pot and add the cheese.

Allow the soup to heat back up after the cheese is added before serving.

Serve hot.