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Category: Soups
Prep Time: Cook Time: Total Time:
2 onions (divided)
1 bunch of celery
4 carrots
6 cloves of garlic
1 large sprig fresh rosemary
10 sprigs fresh thyme
3 bay leaves
1 oz whole black peppercorns
2 gallons water
1/2 cup (1 stick) butter
2 cups white wine
8 medium to large russet potatoes (peeled if desired)
2 cups heavy whipping cream
2 pounds shredded medium sharp Wisconsin cheddar cheese
1/2 cup thinly diced fresh chives
Salt and freshly ground black pepper to taste
To make stock: Wash, peel and dice 1 onion, all the celery and the carrots into medium dice, saving all the scraps. Set vegetables aside.
Take scraps and remaining onion that has been quartered and combine in a large stockpot. Add garlic, rosemary, thyme, bay leaves and peppercorns. Add water, cover and bring to a boil over medium heat. Boil 1 1/2 hours. Strain and reserve stock to use later. Discard solids.
Take reserved diced vegetables and add to stockpot with butter. Cook over low heat until onions are transparent. Add wine and simmer 2 minutes. Remove from heat.
Rinse and chop potatoes into 1/8-inch-thick slices and add to stockpot with softened vegetables. Add reserved stock, bring to a low simmer and simmer about 1 hour. Add cream, bring to a low simmer and simmer about 20 minutes.
Using a whisk, slowly fold in cheese. Add chives, salt and pepper. Cook over low heat another 10 minutes to blend flavors, stirring frequently. Serves 12-14
Note: This recipe can be halved.
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POTATO AND CHEDDAR SOUP WITH CHIVES
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Category: Soups
Prep Time: Cook Time: Total Time:
2 onions (divided)
1 bunch of celery
4 carrots
6 cloves of garlic
1 large sprig fresh rosemary
10 sprigs fresh thyme
3 bay leaves
1 oz whole black peppercorns
2 gallons water
1/2 cup (1 stick) butter
2 cups white wine
8 medium to large russet potatoes (peeled if desired)
2 cups heavy whipping cream
2 pounds shredded medium sharp Wisconsin cheddar cheese
1/2 cup thinly diced fresh chives
Salt and freshly ground black pepper to taste
To make stock: Wash, peel and dice 1 onion, all the celery and the carrots into medium dice, saving all the scraps. Set vegetables aside.
Take scraps and remaining onion that has been quartered and combine in a large stockpot. Add garlic, rosemary, thyme, bay leaves and peppercorns. Add water, cover and bring to a boil over medium heat. Boil 1 1/2 hours. Strain and reserve stock to use later. Discard solids.
Take reserved diced vegetables and add to stockpot with butter. Cook over low heat until onions are transparent. Add wine and simmer 2 minutes. Remove from heat.
Rinse and chop potatoes into 1/8-inch-thick slices and add to stockpot with softened vegetables. Add reserved stock, bring to a low simmer and simmer about 1 hour. Add cream, bring to a low simmer and simmer about 20 minutes.
Using a whisk, slowly fold in cheese. Add chives, salt and pepper. Cook over low heat another 10 minutes to blend flavors, stirring frequently. Serves 12-14
Note: This recipe can be halved.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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