Author: Canadian Living

  • Portion size 4 servings
  • Credits : Jodi Borneman

Ingredients

  • 1 teaspoon vegetable oil
  • 1 teaspoon fresh ginger minced
  • 1 cup chopped onion
  • 3 1/2 cups potatoes peeled and diced
  • 3 cups chicken stock
  • 1 cup light aged Cheddar cheese shredded
  • 1/4 cup 2% evaporated milk
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup fresh parsley chopped
  • 1/3 cup fresh dill chopped

Method

Spray a non stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the garlic and onion, cook until softened about 4 minutes. Add the potatoes and stock. Bring to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, about 20 minutes. Transfer to a food processor or blender and puree, working in batches if necessary. Return the pureed soup to the saucepan. Reserve 2 tbsp of the cheese. Stir the remaining cheese, milk, mustard, salt and pepper into the soup. Simmer for 2 minutes or until the cheese melts. Garnish each bowl with parsley and a sprinkle of the reserved cheese.
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Food

Potato Cheddar Cheese Soup

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