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Polish Potato Cheese Soup
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2 tablespoons Land O Lakes® Butter

2 large (1 1/2 cups) onions, chopped

3 tablespoons all-purpose flour

4 cups milk

3 medium (3 cups) potatoes, cubed 1/2-inch

1/4 teaspoon pepper

2 cups shredded Cheddar cheese

8 ounces (about 2 links) cooked Polish sausage, cut into 1/4-inch slices

Salt, if desired

How to make

  1. STEP 1

    Melt butter in 4-quart saucepan until sizzling; add onions. Cook over medium heat, stirring occasionally, 4-5 minutes or until softened. Stir in flour; continue cooking 1 minute. Stir in milk, potatoes and pepper. Continue cooking, stirring constantly, 3-5 minutes or until mixture comes to a boil.

  2. STEP 2

    Cover; reduce heat to medium-low. Cook 22-28 minutes or until potatoes are fork tender. Stir in cheese and sausage. Continue cooking, stirring occasionally, 3-4 minutes or until cheese is melted and soup is heated through. Salt to taste.

Tip #1

Yukon gold or new red potatoes work best for this soup. They hold their shape and have a nice tender bite after cooking. Baking potatoes like russets can break down and create a mealy texture.

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