Potato Cheddar Cheese Soup
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
This recipe makes 4 servings
- Preparation time: 10 minutes
- Cook time : 26 minutes
- Total time : PT36M
- Portion size: 4
Ingredients
- 1 tsp 1tspvegetable oil
- 1 tsp 1tspfresh ginger, minced
- 1 cup 1cupchopped oniononions
- 3-1/2 cups 3-1/2cupspotatopotatoes, peeled and diced
- 3 cups 3cupschicken stock
- 1 cup 1cuplight aged Cheddar cheese, shredded
- 1/4 cup 1/4cup2% evaporated milk
- 1 tsp 1tspDijon mustard
- 1 pinch 1pinchsalt
- 1/4 tsp 1/4tspground black pepper
- 1/3 cup 1/3cupfresh parsley or fresh dill, chopped
Preparation
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.
Source : Jodi Borneman
