The Cream of the Crop: Pureed Potato and Cheese Soup

The finished product. Read below to see how it got so pretty!

Potato soup gives creamy mouthfeel without adding too much extra fat. The only fat comes from the touch of margarine and the sprinkle of full-flavored cheese on the finish. With this soup, you get a healthy dose of vegetables. It is a great way to enjoy the Long Island potatoes from the “Two Johns” of yesterday’s blog post.  

The recipe (below) is basically celery, onions, potatoes, carrots, spices, and some delicious kosher cheese to add protein and calcium. You can chop the vegetables and serve the soup as is, or you can puree it. For a chunky-smooth soup, put the blender on grate.

4 stalks celery, sliced
2 medium onions, chopped
2 Tbs. margarine
4 medium potatoes, peeled or unpeeled for extra earth nutrients

Just about all you need.

6 carrots, sliced (the more carrots, the better)
6 cups water, plus more as the soup boils
2-3 vegetarian bouillon cubes
1 ½ tsp. sea salt
1 ½ tsp. white pepper
1 tsp. dried thyme
1 tsp dried rosemary (powdered up)
A handful of chopped chives
Flavorful shredded kosher cheese to taste!

1. Boil the bouillon cube with some margarine, spice, salt, and pepper.
2. Chop up all the vegetables. Add in even others if you like. Boil until soft in the bouillon.

Have fun! Chop it all up like there's no tomorrow. This doesn't have to look good. It's going in a pot to boil, not on an appetizer tray.

Add more water as needed along the way
3. If you like a “creamy” feel to your soup, toss the whole lot into the blender and puree.
4. Add cheese to taste. This soup has a bland complexion, so a nice bright orange N&K Cheddar or Les Petites Fermières Cheddar looks good shredded on top. As a secret ingredient, you can mix in some Sugar River flavored cheeses like Roasted Garlic/ Basil or Roasted Garlic/Onion.

The soup was good both ways—chunky or pureed—but especially when it was super hot.

Vegetables getting ready to get down and dirty.

Once it cooled down, that’s when I felt it needed more spice, so I added in the chives and some pepper, plus the cheese—one regular Cheddar and one Roasted Onion and Garlic Cheddar. The soup was also a little drab in color since I left the skins on the potatoes to get the extra nutrients. The bright Cheddar on top with the chives helped.

Once the soup cooked, it got a little ugly. It was brown and goopy. Then I put it in the blender and it only made things worse.

Soup showing off its brown potato skins.

 You have to admit, this is not the most beautiful soup in the world.

Orange cheese brightens up this drab-looking soup.Without the cheese, it is not as sunny.

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