I sort of followed both this Epicurious recipe for Potato-Cheddar Soup and my standard potato-cheddar soup from Laurel’s Kitchen (which I modify anyway). I was going to follow the Epicurious but then decided that potato-cheddar soup that doesn’t have milk is a little weird and also decided that just in case TheHusband came home in time to eat the soup should be vegetarian. In the end we ended up with a tasty bowl of potato-cheddar soup topped with bacon bits (for all non-vegetarians) and bread on the side.
- 1-2 T butter
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 2 T flour
- salt, pepper & thyme
- 4 potatoes (1 lb), chopped
- 1 1/2 cups veggie broth
- 1 1/2 cups milk
- splash heavy cream (guessing 1/2 cup) mostly cause I had some in the fridge
- 1-2 cups grated sharp cheddar cheese
Melt the butter in a saucepan and add the onion, and a teaspoon of salt and a teaspoon or so of thyme (crush the thyme in your palm before you add it to the pan). After 5 minutes add the carrots and stir occasionally until everything is soft (5 more minutes?). Sprinkle the flour over the veggies and stir until it seems cooked (1 minute?). Slowly pour in the veggie stock and stir until smooth. Then add the milk and the potatoes and simmer until it the potatoes and carrots are tender. Adjust seasonings and add the cream (or more milk) if needed. Blend the soup to desired smoothness (I use an immersion blender) then add the grated cheese and stir until it is incorporated.