Potato Wild Rice Soup

Here’s the recipe for the soup from today’s lunch at 91.7 KAXE:

Butter, 2 T
Chopped onions and/or shallots 2/3 cup
Carrots about 5, peeled and diced
Potatoes, peeled and diced—lots!—enough to fill soup pot 2/3 full (we used reds today)
Dried celery tops, about 3 T (you can use a stalk of chopped fresh celery)
Cooked wild rice, 3-4 cups
Shredded gouda cheese from Green Pastures Dairy, 2-3 cups
Milk, 2 or more cups depending on the soupiness you desire
Dill weed, about a teaspoon
Salt to taste

You can vary the quantities according to how much soup you want and how you like it. This recipe made a big pot of soup for about 12 people!

Brown the shallots or onions in butter. After they soften, add the carrots and allow them to caramelize a little too. Add potatoes and celery and just barely cover them with boiling water. Cover the pot and bring it to a boil. Turn down the soup and allow it to simmer until the potatoes are well cooked, about 25 minutes. Breaking down the potatoes gives the soup some body.

Add salt and taste the soup. Stir in the wild rice. Reheat. Stir in the cheese. Reheat. Add milk and dill. Warm up the soup again, but don’t boil it!