October 3, 2011

Red Potato, Spinach and Cheddar Soup

  • 4 cups red potatoes, diced
  • 2/3 cup chopped celery
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 2 cups whole leaf spinach
  • 2 cups reduced sodium chicken stock
  • 1 tsp. salt
  • 1/2 tsp. cracked pepper, or to taste
  • 1 1/2 cups cream, half & half or milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • Use 1-2 tablespoons of flour to thicken, if needed
  • Optional: diced ham (fully cooked)
  1. In a large stock pot add potatoes, celery, onion, chicken stock, salt and pepper. Cover and cook on medium-low heat until vegetable become tender. Approx. 45 minutes – 1 hour.
  2. You can now pick using either an immersion blender or a large food processor. For immersion blender: Use blender to mash up soup to desired consistency, try pulsing in order to leave a few potato chunks. For food processor: Transfer half of the soup into the processor and blend until creamy, then stir back into soup for a nice mixture of creamy soup and chunky potatoes.
  3. Turn heat to low and stir in milk and cheese, stirring until completely blended in. If using ham or bacon, add it in at this time. Serve hot with desired garnish – bacon bits, cheese, saltine crackers, diced green onions, etc.

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