Apple Cider Pressing and Hearty Cheddar Cheese Potato Soup
We have an apple cider pressing at Pie Cottage each fall and this year was no exception. At noon on Saturday, the pressing began and it continued for over ten hours. 90 gallons had been the highest total up to this year, but on Saturday we blew past that handily to press over 130 gallons! Friends, old and new, bring apples and containers to take home fresh pressed cider as we spend a day together enjoying music, good food, and fun. It is very true that many hands make light work and those hours fly past. Part of my contribution to the day is to make gallons of Hearty Cheddar Cheese Potato Soup, with the last of the potato harvest from my garden. The recipe is on page 171 in Home Cooking, and I will include it at the end of this post for you, too. Now, let me show you a few pictures from an absolutely wonderful day.
P.S. Home Cooking with Kate McDermott just celebrated its first anniversary, and there’s a great sale on right now at Amazon. Here’s the link.
And now for the soup…
HEARTY CHEDDAR CHEESE POTATO SOUP
- 4 cups water or chicken stock
- 4 medium red or Yellow Finn unpeeled potatoes diced
- 2 medium onions chopped
- 2 stalks celery sliced in 1/4 inch half moons
- 1 and 1/2 teaspoon salt
- 1/4 cup butter
- 2 cups grated sharp cheddar cheese
- 2 tablespoons all purpose or gluten-free flour
- 2 cups milk
- 1/8 teaspoon salt
- 3/4 teaspoon dry mustard
- 1/4 cup parsley minced
- Place water or stock in a large pot and bring to a boil. Add potatoes, onions, celery, and salt. Turn heat to medium, cover, and cook for 15 minutes.
- Melt butter in a medium saucepan over low heat. Stir in the flour. Slowly pour in the milk and stir while heating. Whisk in the salt and mustard. Add the cheese and let it melt.
- Pour the milk and cheese mixture into the large pot with the cooked vegetables. Add the parsley. Simmer uncovered over low heat for about 15 minutes. Stir often to make sure it isn’t sticking or burning on the bottom.