A dreary and rainy November day calls for soup. So today I'm making my favorite soup ever. It's from the New Laurel's Kitchen Cookbook. It's been a go-to cookbook when I'm making soup, or looking for some basic cooking techniques.
Potato-Cheese Soup
Ingredients:
4 medium potatoes, peeled and diced
2 carrots, sliced
1 onion, chopped
1 clove of garlic, minced
1-2 TBSP butter or oil
3 cups of milk
1 cup of grated sharp cheddar cheese
2 tsp. salt
1/4 tsp. pepper
1 TBSP chopped parsley
Cook the potatoes and carrots in water to cover in a large, heavy pan.
Meanwhile chop the onions and garlic and saute in butter or oil until soft and slightly browned.
When the potatoes and carrots are soft add the onions and garlic and puree in batches. This can be done in batches in the blender or an immersion blender can be used. Either way remember that the liquid is hot and you can be burned. I love my immersion blender so that's what I use.
If you used the blender, return the puree to the pan. Add the milk, cheese and seasonings and heat until cheese is melted and soup is piping hot.
Do NOT let it boil. The cheese and milk will separate and you'll be left with a grainy gritty textured soup. Blech.
Wonderful additions to this soup are cubed cooked ham, sliced cooked brats or steamed broccoli.
Thank you, Dinner Fairy. This is now simmering on my stove. :)
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