Potato Cheese Soup Recipe
"A hearty soup with year-round potential. Serve it for lunch or as a light supper, garnished with pumpernickel croutons."
4 tablespoons sweet butter
2 cups finely chopped yellow onions
2 cups peeled and chopped carrots
6 parsley sprigs
5 cups chicken stock
2 large potatoes, about 1-1/2 pounds, peeled and cubed (about 3 to 4 cups)
1 cup chopped fresh dill
salt and freshly ground black pepper, to taste
2 to 3 cups grated good-qualify Cheddar cheese
1. Melt the butter in a soup pot. Add onions and carrots and cook over low heart, covered, until vegetables are tender and lightly colored,
about 25 minutes.
2. Add parsley, stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes.
3. Add dill, remove soup from the heat, and let it stand, covered, for 5 minutes.
4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium blade. Add 1 cup of the cooking stock and process until smooth.
5. Return pured soup to the pot and add additional cooking liquid, about 3 to 4 cups, until the soup reaches the desired consistency.
6. Set over low heat, add salt and pepper to taste, and gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (not boiling), serve immediately.
Serves: 6
Source: The Silver Palate Cookbook (1982)
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