Thursday, January 13, 2011

Potato Cheddar Soup

I have had this recipe in my files for many years. Not sure where I got it. We made it last week and all liked it. It is a thin soup, even after using a hand blender to puree the potatoes and onions.

Potato Cheddar Soup

1 teaspoon cracked black pepper
2 tablespoons butter
1 large onion -- chopped
4 large Yukon Gold potatoes -- peeled and sliced
1/4 pound sharp Cheddar cheese -- cubed
2 quarts chicken stock
2 bay leaves
ground nutmeg
shredded sharp Cheddar cheese

In 6 quart pot combine the butter and saute the onions with the black
pepper until the onions are tender. Add the potatoes, chicken stock, and
bay leaves and bring to a boil. Simmer for 45 minutes to 1 hour. Remove bay
leaves. Remove from heat and gradually stir in the cheese until melted.
Carefully pour contents into a food blender and process until creamy.(We used an immersion blender right in the pan) Return to stock pot and serve. Garnish each serving with nutmeg and grated Cheddar.

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