Potato and cheese soup from Twelve Months of Monastery Soups: International Favorites (page 162) by Brother Victor Antoine D'Avial-Latourrette

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on November 18, 2016

    We really enjoyed this soup once we'd made some alterations to it, but as written, I feel it's a bit too austere. I would use broth next time rather than water, and I think a little splash of heavy cream wouldn't be amiss in place of some milk. We almost doubled the amount of cheese added, and used two different types (parmesan and a white cheddar). It could also have benefitted from a bit more onion. Overall, when I want cheese soup, I want it to be very rich, and this recipe required tweaks to get there.

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