Potato and Onion Cheddar Soup
Basin Gold Cooperative
1 tablespoon unsalted butter
2 Basin Gold jumbo yellow onions,
coarsely chopped
2 cups extra-sharp or smoked
Cheddar cheese (healthy option:
2% milk sharp Cheddar)
2 pounds large Basin Gold russet
potatoes, peeled and chopped into
½ teaspoon hot pepper sauce
2 dashes Worcestershire sauce
½-inch cubes
½ teaspoon salt
1½ teaspoons minced garlic
6 cups chicken stock (healthy option:
low-sodium broth)
½ teaspoon dry mustard
½ teaspoon freshly ground pepper
3 tablespoons chopped chives,
for garnish
2 tablespoons bacon bits, for garnish
2 cups heavy cream (healthy option:
nonfat half-and-half)
In a medium saucepan, melt butter over moderate heat. Add onions, potatoes
and garlic; cook, stirring occasionally, until the onions are translucent (about
10 minutes)—do not let the onions brown.
Add chicken stock and bring to a boil over high heat, then reduce the heat
and simmer until the potatoes are tender (about 12 minutes).
Working in batches, puree the soup in a food processor or blender.
In a large saucepan, whisk dry mustard into cream. Bring to a boil over high
heat, then reduce to moderate heat and simmer for 3 minutes. Stir in the
pureed soup and simmer, stirring occasionally, for 4 minutes. (Up to this
stage, the soup can be made up to 2 days ahead of time. Refrigerate in an
airtight container and reheat before continuing.)
Stir in grated cheese until just melted. Season with hot sauce, Worcestershire
sauce, salt and pepper.
