Potato, Cheddar and Chive Soup
- 4 large potatoes, peeled and sliced thin
- 4 cups chicken broth, plus more as needed
- 1 large clove garlic, minced
- 1 cup shredded extra sharp Cheddar cheese
- 2 tablespoons dried chives
- Sea salt and freshly ground black pepper
- 1 cup heavy cream
- ¼ cup crumbled extra sharp Cheddar cheese, for garnish
|Place the potatoes and 2 cups of the broth in the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender.|
|Transfer two-thirds of the potatoes to a food processor, blender or bowl (with a stick blender), along with any cooking liquid. Add the garlic. Blend to the desired consistency added extra broth if needed: a blender will yield a smooth texture, a food processor a rough, rustic consistency.|
|Return the potato purée to the slow cooker and stir in the shredded cheese, the remaining broth, and the chives. Cover and cook on low for 30 minutes, or until the soup is well heated. Add extra broth or water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you. Season with salt and pepper. Stir in the cream just before serving.|
|Ladle into soup bowls, sprinkle with the crumbled cheese, and serve immediately.
Makes 4 to 6 servings
I was a little concerned about how this recipe would pan out, what with putting just the potatoes in the crockpot alone and all. Then if you read through the original recipe it’s very difficult to discern exactly where the 4 cups of broth come in. I adjusted the recipe here to make more sense and show the ingredient changes I made.
It seems like we’ve eaten an awful lot of soup this winter, but it’s a direct indication of how much illness has run rampant through my house. Typically we are not sick often but this winter was brutal. I received a phone call early this morning requesting that I come pick up #4 at school as he had a fever. In deference to him and his sickly state, we had soup for dinner so he could join us at the table.
This was easy to throw together. I used a stick blender and separate bowl to puree the portion of the soup, you could also use a blender or food processor. The stick blender is just so much easier to wash. The extra sharp cheddar was an excellent choice in this soup although the original recipe gave you the choice of sharp cheddar or a mixture of cheddar and gouda. Fresh chives would be ideal, I didn’t have any and opted for the dried variety.
So that was dinner, later, after all the boys were in bed, I had myself a little treat to celebrate some good news I received tonight. I am not normally a wine person, but we had picked this up in September when we were down in the Outer Banks for vacation. It was Canella Blood Orange Mimosa and I have to say, it was good. I guess it wasn’t real traditional wine, the back of the bottle says “sparkling grape wine flavored with all natural blood oranges”. It’s kind of ironic that I’m sitting here writing my blog for tonight’s dinner and watching The Cooking Channel Foodography all about people that blog about cooking.