Tuesday, October 21, 2008

Moosewood's Cheesy Potato Soup

My friend Jill made this soup for my birthday last year, and I had to ask for the recipe. It's hearty and just what you want as the weather gets chilly. I like to puree a little over half of the soup, so you get that creamy texture but still have some good chunks. It's easy to make, and can come together in under half an hour.

Moosewood's Cheesy Potato Soup
3 tbs butter
2 cups chopped onions
1 garlic clove, minced
2 large potatoes, peeled in large dice
1 large carrot, peeled and chopped into chunks
3 cups vegetable stock or water
2 tbs fresh dill
4 oz. cream cheese
1½ cups milk
1 cup grated cheddar (3 oz.)
Salt and pepper to taste

In a large pot, saute the garlic and onions in the butter until translucent. Add potatoes and carrots and saute 5 minutes longer. Add the stock and dill and simmer until vegetables are tender (expect 15 to 20 minutes). Stir in the cream cheese and milk. Season with salt and pepper. Stir in the cheddar and cook until just melted.

I throw chunks of cheddar in the food processor to shred, and then ladle about half of the soup in to puree.

Then return the velvety mixture to the pot, stir to combine, and add the cream cheese and milk.

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