This soup is really quite easy and so good. If you like a creamy and cheesy soup, this is one to try! If you want to add more nutrition and color, try adding chopped carrots and celery to the potatoes as they cook.
1-2 large potatoes, peeled and diced (I left the peels on for added nutrition)
2 cups boiling water with 2 chicken bouillon cubes
1 bay leaf
1/4 tsp sage (I used 1/2 tsp poultry seasoning blend instead, which includes thyme, sage, marjoram, rosemary, black pepper and nutmeg blended together)
1/2 tsp cumin
1 Tbsp dried parsley
1/2 tsp seasoned salt
3 Tbsp butter
1 onion, chopped
3 Tbsp flour, white or wheat
1 1/4 cup milk, buttermilk or cream
1/4 tsp nutmeg
1 1/2 to 2 cups grated cheese, cheddar or velveeta or a mixture of cheeses (I used about 2 oz. light cream cheese, muenster cheese and farmer's cheese (PA Dutch style)
2 cups corn, fresh or frozen, whole or creamed
additional seasoned salt to taste
2 tsp nutritional yeast
chopped chives, parsley or pimento for garnish
4 hard-boiled eggs, diced (this is a traditional Pennsylvania Dutch addition to soups)
Cook potato, bay, sage, cumin, salt and dried parsley in water until barely tender, 15 -20 minutes. Saute onion in butter until tender; blend in flour. Off heat, gradually add milk, stirring constantly. Stir milk mixture and corn into potatoes and water. Add nutmeg and simmer gently for 10 minutes. Add cheese and stir until it melts. Stir in/top with optional ingredients. Add additional salt if desired.
Cornbread, biscuits or wholegrain toast are good with this soup.
*Recipe adapted from one by Margaret Keyes- found in Whole Foods For The Whole Family La Leche League International Cookbook 1981.