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Potato and Cheddar Soup

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"Since this soup is the liquid version of a baked potato, calories and all, you can use low-fat milk with no detrimental effect on flavor, if it gives you any comfort. But don't do anything silly, like use low-fat cheese, which melts poorly and tastes worse. It's important to add the cheese a little at a time, so it incorporates and doesn't become an oily mess."

List of Ingredients

â—¦ 2 tablespoons canola oil
â—¦ 1 onion, preferably Vidalia, chopped
â—¦ 1 carrot, chopped
â—¦ 1 stalk celery, chopped
â—¦ 2 cloves garlic, finely chopped
â—¦ 1 teaspoon chopped fresh thyme
â—¦ Coarse salt and freshly ground black pepper
â—¦ 3 tablespoons all-purpose flour
â—¦ 4 cups chicken stock or low-fat, reduced-sodium chicken broth
â—¦ 3 cups (whole or lowfat) milk
â—¦ 4 russet potatoes, peeled and cubed (about 1 ¾ pounds)
â—¦ 3 cups packed grated sharp Cheddar cheese (about 12 ounces)
â—¦ Snipped fresh chives, for garnish
â—¦ Bacon Croutons, for garnish (optional; recipe follows)



Recipe

In a large, heavy-bottomed Dutch oven, heat the oil over medium heat. Add the onion, carrot, celery, garlic, and thyme. Season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.

Add the cheese, about â…“ cup at a time, stirring until melted and smooth after each addition. Taste and adjust for seasoning with salt and pepper.

To serve, ladle the soup into warmed bowls. Sprinkle with chives and croutons and serve immediately.

Serves 6



Bacon Croutons:

â—¦ 4 ounces country-style bread, cut into ½-inch cubes (about 3 cups)
â—¦ 6 slices thick-cut bacon, cut into lardons
â—¦ 1 tablespoon canola oil
â—¦ Freshly ground black pepper

Position an oven rack in the center of the oven and preheat the oven to 350° F. In a large bowl, combine the bread, bacon, oil, and pepper. Toss to coat. Transfer to a rimmed baking sheet. Bake, stirring occasionally, until the bacon is crisp and the croutons are golden, about 20 minutes.

Makes 2 cups