Potato Soup
Print recipeIngredients
- 2lb Idaho or russet potatoes (peeled and diced into 1/2)
- 1 Large Spanish onion (1/2)
- 12oz carrots (peeled and diced into 1/2)
- 3-4 stalks celery (1/2)
- 6 cloves garlic (minced fine)
- 8oz good quality New York cheddar (grated)
- 1 quart chicken or vegetable stock
- 2 tablespoons oil
- 1 tablespoon kosher salt
Directions
| Step 1 | |
  Heat oil over medium-low heat in a large soup pot When oil is shimmering add celery and onions Sweat on low heat for 10 minutes Add garlic and continue to sweat vegetables for 5 more minutes Add carrots, and cook 5 more minutes | |
| Step 2 | |
 Add stock to vegetables, stir in potatoes, and salt Cover, raise heat to medium and cook for 40-50 minutes, until all vegetables are soft | |
| Step 3 | |
 Remove about 3-4 cups of soup to a blender or other container to puree. (If using a blender, be very cautious! Don't put the lid on all the way, it can 'explode' open from the heat, so make sure the opening is covered, but not tightly. | |
| Step 4 | |
| Return the pureed soup to the pot, and stir to combine. add cheese, and continue stirring until the cheese has melted, taste and adjust for seasoning | |