Potato Onion and Cheddar Soup: A Tale of Two Soups
I was excited about sharing my ‘Blue Cheese Soup’ recipe last week, but disappointed to learn how many of my friends don’t like blue cheese. I have always known that these kind of people existed, but I just never wanted to think that it might be anyone I knew! I am not the type to judge others however, and I respect others preferences as long as they don’t wave it in my face. One of things I like about the blue cheese soup recipe is how adaptable it is. So this weekend I reinterpreted it into something entirely different with only a couple changes to the original. It is still as easy to make and every bit as good, if not better! I dare any of you “blue-cheeseaphobes” to take issue with this one!
- 3 tablespoons unsalted butter
- 2 yellow onions, thinly sliced
- ½ teaspoon minced garlic
- 3 russet potatoes, peeled and cubed
- 2 cups chicken stock
- 1½ cups half and half
- Salt and pepper
- 8 ounces sharp cheddar
- Crisp cooked Applewood smoked bacon, crumbled
- Sour cream
- Green onions or chives
- Siracha sauce
- Jalapeño ‘Nacho’ slices
- In a large non-reactive pot, melt butter and sauté onions and garlic until soft; do not let them brown! Add potatoes and garlic, stir to coat with butter and cook about 4 minutes. Add stock to cover, lower heat, and simmer until potatoes are tender, about 30-40 minutes. Remove from heat and allow it to cool a bit.
- Blend smooth with a hand blender, or transfer to a blender and process until smooth. Return it to the pot if you are using a blender. Stir in the cream and cheese. Ladle the soup into bowls and garnish with the reserved cheese.