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Potato Chip Soup

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

30 mins total
0 mins prep

Recipe Filed Under
Cheese, Dairy, Potato, American, Cooking With Kids, Easy, 30 Minute, 10 Minute, Vegetarian, Soup, Winter, St. Patrick's Day, Potluck

Provided By: Ann Hodgman

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Don't worry. This isn't about turning potato chips into limp, drowned objects. Instead, the recipe turns crushed chips into little flavor nuggets, if I may take the liberty of sounding like a commercial.

Ingredients

Serves:

2 tablespoons butter

1 cup minced scallions

1/2 cup minced fresh parsley

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon dried sage

2 tablespoons flour

2 tablespoons crushed (salted) potato chips, prefereably kettle-style

2 cups milk

2 cups unalsted or low-salt chicken broth

black pepper taste

2 ounces extra-sharp cheddar cheese, finely grated

Directions

In a large saucepan, over medium heat, melt the butter. Add the scallions, parsley, and herbs. Cook the vegetables for 5 minutes, stirring frequently. Lower the heat and add the flour to the pan, sprinkling it evenly over the vegetables. Cook, stirring constantly, for another 5 minutes.

Stir in the crushed potato chips and cook for a minute or two longer. Add the milk and broth gradually to the mixture and raise the heat to medium again. Whisk constantly until the soup simmers and begins to thicken. Taste for seasoning. When the soup begins to boil, take it off the heat, whisk in the grated cheese, and serve immediately.