Tuesday, 10 November 2009

Cheese & Potato Soup

We put some kale in this - I don't know why it vanished so completely when the time came to take a picture. Camera-shy, I guess. (Actually, this is a photo of the leftovers, and I think it had been mostly fished out by then.) It made a very nice addition to a classic soup.

Just about everyone likes this, and it's easily made ahead of time. You can certainly add the milk and cheese and simply reheat the soup later - it reheats quite well - but we were taking this to a pot-luck and it was easiest to keep the milk and cheese separate until the final heating for transportation purposes. It's also helpful to finish the soup at a later time if you need to keep it in a smaller container until serving time, on account of fridge space or the lack thereof.

Anyway, potatoes and cheese; cheese and potatoes. I've said it before: what could possibly go wrong?

6 to 8 servings
1 hour - 30 minutes prep time

Cheese and Potato Soup
6 to 8 medium potatoes (about 1 kilo, or 2 pounds)
3 cups water
1 teaspoon salt

1 large onion
2 or 3 cloves of garlic
3 tablespoons butter
4 tablespoons flour

5 cups of milk
2 cups finely shredded kale (optional)
2 to 3 cups shredded old Cheddar cheese

Scrub the potatoes, and cut off any bad spots. Chop them in dice. Put them in a large pot with the water and salt, and bring to a boil. Boil about 20 minutes, until tender.

Meanwhile, peel and chop the onion. Peel and mince the garlic. Melt the butter in a large skillet and cook the onion very gently until it begins to turn golden. Don't let it brown. Add the garlic and cook for a few minutes more. Sprinkle the flour in and mix well, again cooking for a few minutes more.

Mash the potatoes in their cooking water, and stir in the floured onion mixture. Cook the soup until thickened.

At this point, you can finish the soup and serve it, or if you prefer it can be cooled and refrigerated until about 15 minutes before you wish to serve it.

Heat the soup gently, stirring constantly. Have the kale ready, if you are using it - it should be washed and chopped finely - add it to the soup once it is hot, and stir it in well. Slowly mix in the soup, and continue cooking and stirring until it thickens again.

Mix in the cheese, until just melted. Serve the soup at once. Pass it with extra grated cheese if you are feeling extravagant. If you haven't got any kale, it would be nice to at least garnish it with some chopped parsley.


Simeon (Sam) George Drakich said...

Topped with sour cream and chives or caramelized onions. Yum!

Ferdzy said...

Or even both. Yes, I would eat that!