Yield: 4 To 6
|1½ cup||Raw Potatoes; Peeled and Diced|
|2 cups||Boiling Water|
|2||Cubes Chicken Bouillon|
|¼ cup||Onion; Finely Chopped|
|¼ cup||Green Pepper; Finely Chopped|
|2 tablespoons||All-purpose Flour|
|⅛ teaspoon||Black or White Pepper|
|1½ cup||Aged Cheddar Cheese; Finely Grated|
|¼ cup||Fresh Parsley; Finely Chopped Heads; (Optional)|
Today's recipe is in honor of cheese-heads wearing green and gold everywhere that support the Green Bay Packers as our Souper Bowl recipes continue at Recipe-a-Day.com. We're not entirely sure how or when cheese became associated with this Titletown Football Team in the Dairy State of Wisconsin, but we do know this is a great recipe to add to your files, Packer fan or not!
Cook potatoes in boiling water until tender, approximately 16-18 minutes after water begins to boil. Remove potatoes with a slotted spoon and reserve cooking water. Add bouillon cubes to hot liquid and stir until cubes are dissolved.
In a separate large saucepan melt butter over medium heat. Add onion and green pepper and cook, stirring gently for about 3-minutes until softened, but not browned. Sprinkle flour over vegetables and let bubble. Remove from heat and add milk and potato water all at one time. Stir in salt and pepper. Return to moderate heat and cook until boiling and smooth, making sure to stir constantly to mix flour thoroughly and not permit the milk to scorch. Turn heat to low and simmer for 2-5 minutes.
Add cheese and gently stir until the cheddar is thoroughly melted. Stir in reserved potatoes and heat through, approximately 10-minutes. Serve very hot and garnish with freshly chopped parsley if desired.
Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Jan 22, 1998