Tuesday, March 15, 2011

Cheesy Potato Soup

There are many variations of this soup, but this version comes from www.fortheloveofcooking-recipes.blogspot.com. I love a good potato soup with scallions, cheddar, and bacon bits on top. Mmm...not many things are better on a cold, wintery day.

Cheesy Potato Soup
  • 1 tsp olive oil
  • 1-2 tbsp butter
  • 3/4 cup of sweet yellow onion, diced (really whatever onion you have would be fine)
  • 3/4 cup of celery, diced
  • 8 cups of russet potatoes, peeled and diced
  • 6 cups of chicken broth
  • Sea salt and white pepper, to taste (black pepper works too)
  • 1 1/2 cups of half and half (whole milk works fine)
  • 10 oz sharp cheddar cheese, grated
  • 1/2 tsp sugar
  • Chives, chopped for garnish (I prefer green onions/scallions)
  • Bacon, chopped for garnish
  • Cheddar cheese, shredded for garnish
    Heat the olive oil and butter in a large Dutch oven over medium low heat. Add the onions and celery and cook for 5-6 minutes, stirring often, until tender. Do not let the onions brown. Add the potatoes, chicken broth, sea salt and white pepper, to taste. Simmer over medium low heat for 30 minutes.
    Once the potatoes are tender, mash them slightly with a potato masher, leaving most of them in chunks. Reduce heat to low then stir in the half and half, cheese, and sugar to the soup. Stir until the cheese has completely melted and dissolved into the soup. Taste and re-season with salt and white pepper, if needed. Simmer slowly for 10-15 minutes, making sure not to let the soup boil. Serve topped with chives, bacon, and more cheddar cheese. Serve immediately and enjoy.

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