Saturday, January 9, 2016

Cheddar Potato Soup

Winter arrived with a vengeance this week, if only for a few days ;)! Spoiled by the almost balmy weather we've been having, I was quite unprepared for a temperature of -15°C with a windchill of -25°C! This called for soup.
Rich and creamy, and as warm and comforting as a hug, this Cheese and Potato Soup was just what was needed.

It used basic ingredients and came together quite quickly but since I'm not a fan of measuring chopped ingredients, especially for a soup, and I prefer to use Yukon Gold potatoes that hold their shape when cooked (the flour did admirably as a thickener without the added starch of a russet potato), I adapted the ingredients slightly. I also used vegetable stock and omitted the ham to keep it vegetarian.
Cheese and Potato Soup
makes 4-6 servings

Ingredients:
2 tbsp olive oil
1 stalk celery, finely chopped
1 medium carrot, finely chopped 
1 small onion, finely chopped
1/2 tsp dried thyme or 1 sprig fresh
3 tbsp all-purpose flour
480ml vegetable broth
480ml milk (I use 1%)
2 medium Yukon Gold potatoes (about 400g), peeled and diced
115g sharp cheddar cheese, shredded
salt and pepper
hot pepper sauce to taste (optional)
2 tbsp finely chopped fresh parsley (optional)

For the method and the original Bon Appétit recipe, visit here
Served alongside was a crisp winter salad dressed with a balsamic-walnut oil vinaigrette, an adaptation of Arugula, Pear, and Walnut Salad from The Best Vegetarian Recipes, by Martha Rose Shulman.

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