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Potato, Cheddar and Chive Soup

Potato, Cheddar and Chive Soup

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Potato, Cheddar and Chive SoupComfort Food, Fall/Winter


Active Time: 20 minutes
Start to Finish: 3 hours

ingredients

  • 6 large potatoes, peeled and sliced
  • 1 ⅔ cups chicken stock (plus more as needed)
  • 1 large clove garlic
  • 1 cup shredded sharp Cheddar cheese or a mixture of sharp Cheddar and smoked Gouda
  • ¼ cup chopped fresh chives
  • salt
  • freshly ground black pepper
  • 1 cup heavy cream, half-and-half, or sour cream (optional)
  • ¼ cup crumbled sharp Cheddar cheese, for garnish

directions

Place the potatoes and 1 cup of the stock in the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender.

Transfer two-thirds of the potatoes to a food processor or blender along with the cooking liquid. Add the garlic. Blend to the desired consistency: a blender will yield a smooth texture, a food processor a rough, rustic consistency.

Return the potato puree to the slow cooker and stir in the shredded cheese, the remaining ⅔ cup stock, and the chives. Cover and cook on low for 30 minutes, or until the soup is well heated. Add extra stock or water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you. Season with salt and pepper. Stir in the cream just before serving, if using.

Ladle into soup bowls, sprinkle with the crumbled cheese and serve immediately.

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recipe type

Soups and Stocks

source

The Gourmet Slow Cooker by Lynn Alley

yield

4-6

difficulty

1111

tips

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im