Friday, July 15, 2011

Cheesy Potato Soup

4 medium potatoes (chopped into medium size chunks)
1 onion (diced)
2 cloves garlic (chopped fine)
5-6 celery stalks (chopped)
3 medium size peeled carrots (chopped small)
1 cup shredded sharp cheddar cheese
2 tablespoons cornstarch
1 teaspoon season all
1 teaspoon pepper
1 teaspoon salt
1 teaspoon basil
½ cup butter
1 pint Heavy Whipping Cream
1 Knorr Homestyle Chicken stock concentrate
6 cups water

Chop your onion, celery, garlic and carrots and sauté in the butter in a 5 quart pan. When your celery is just about done, add the 3 ½ cups of water and the Knorr Chicken stock concentrate. Stir until stock is completely dissolved. Add your spices and chopped potatoes (I leave the peels on, feel free to peel yours). Add the heavy cream and remaining water and bring to a boil. Once it is rolling, put on a lid, turn it down to a simmer and let it go for about 35 minutes. Remove from heat and let stand 2 hours. Bring to a slow boil once more and thicken with the cornstarch (mix cornstarch in 1/2 cup cold water add slowly to the soup). Once thickened, remove from heat and add your shredded cheese. IMPORTANT – add cheese AFTER you thicken otherwise it will all go to the bottom and not blend correctly.

Of course you can modify this recipe to be less fattening by using half and half or even skim milk in place of the heavy cream. You could also omit the butter and use extra virgin olive oil in its place.
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