Sunday, September 18, 2011
Potato Soup a la Anne Lane
- 1 medium yellow onion, diced
- about 6 Yukon Gold potatoes, each about the size of your fist (or my fist, since it's not that big), diced-- you can use them peeled or unpeeled, but I like them unpeeled
- 1 carton good chicken or veggie stock
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 1- 8 oz. block good cheddar cheese, as sharp as you like it, chopped into small pieces (I use Cabot's Seriously Sharp White Cheddar-- yum)
- about 2 tbsp milk or cream
- bacon bits and extra cheese to top, if desired
In a Dutch oven or good sized pan (I used a 4 qt pan), heat the butter and olive oil over medium-low heat until the butter has melted and everything's bubbling. Add the diced onion, sautéing until translucent.
Add a bit of your stock and deglaze the pan, scraping the pan with a nylon or silicone spatula or spoon to get the browned bits up into the stock. Add the rest of the stock, then add your potatoes.
Season with some salt and pepper. Don't go overboard as the flavors will concentrate. Give the pot a good stir, then set your timer for 30 minutes and let the potatoes, onion, and stock cook so that the potatoes get tender.
When the potatoes are good and tender, use either a potato masher (for a chunkier texture) or an immersion blender (for a velvety texture) to get them to the consistency you prefer. Swirl in your milk or cream and your cheese. Stir and adjust seasonings. Let this simmer for a couple of minutes to make sure the cheese melts, then give it a good stir to blend.
Serve in bowls with your preferred toppings. I like some bacon and extra cheese personally. This makes about 6 decent servings.