Wednesday, July 1, 2009

Creamy Potato Cheese Soup

The soup is in tupperware and a mason jar because it freezes well and is now portioned out in the freezer. The color is pale, the texture ultra smooth and creamy, and the taste comforting.

The cream part of the equation comes from whole milk, cheddar cheese, and cream cheese.

I used the VERY last of 2008's yukon gold potatoes in the batch of soup I just made. August to June, amazing.

Adapted from New Recipes from Moosewood Restaurant

4 tbsps butter
2 cups onion
2 garlic cloves
4 oz carrots
1 lb potatoes

3 cups water or chicken stock
1 tsp dill
4 oz cream cheese
1 1/2 cups whole milk
3 oz sharp cheddar cheese, grated (about 1 cup)
salt and pepper to taste


In a large soup pot, saute the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and saute for 5-10 minutes longer. Add the stock of water and dill and simmer until all the vegetables are tender.
Puree the vegetables and their liquid with the cream cheese and milk in a blender until very smooth. Return the soup to the pot, stir in the cheddar cheese, season with salt and pepper, and reheat gently.
Garnish with fresh dill and/or chopped parsley.

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