We are finally experiencing a little rain and cool fall weather. A thick, creamy soup like this one is perfect for turning a chilly day into a cozy one. This soup blends chunky potatoes with white Cheddar cheese for a smooth, rich flavor. A spoonful of salsa as garnish lends a tasty counterpoint.
White Cheddar Mashed Potato Soup (serves 5-7)
2 Tbsp olive oil
1 medium yellow onion, chopped
1 Tbsp ground cumin
1 Tbsp minced garlic (about 3 large cloves)
1.5 tsp salt
3 cups water
4 medium-sized russet potatoes (about 3 pounds) cut into small chunks
1.5 cups milk
1 cup grated white Cheddar cheese
Red pepper flakes
Freshly ground black pepper
Extra grated cheese and salsa for topping (optional)
Place a soup pot or Dutch oven over meduim heat. After about a minute, add the olive oil and swirl to coat pan. Add the onion and cumin, and cook, stirring occasionally, for about 5 minutes, or until the onion softens.
Stir in the garlic and the salt. Reduce the heat to medium-low, partially cover the pot, and cook, stirring occasionally, for another 10 minutes.
Add the water and the potatoes. Bring to a boil, then turn the heat all the way down to the lowest possible setting. Partially cover, and simmer gently for about 15 minutes or until the potatoes become completely soft. (Its OK to err on the side of them being falling-apart tender.) Turn off the heat, stir in the milk and let the soup sit, uncovered, to allow it to cool down a bit.
Use a blender or immersion blender to puree the soup until it is smooth. If it seems too thick, add a little extra water.
Reheat the soup very slowly over medium-low heat, being careful not to let it boil. When it is hot, stir in the cheese and season to taste with red pepper flakes (a pinch or two) and black pepper (6-10 grinds).
Ladle into bowls and add a little grated Cheddar plus a tablespoon of salsa to each bowl. Serve hot with fresh bread on the side. Enjoy!
Recipe from Get Cooking by Mollie Katzen.