Breakfast. Lunch. Dinner. Midnight Snack.

You are here: Home / Superb Soups / Potato and cheese soup

Potato and cheese soup

casaveneracion.com Potato and cheese soup

Monday evening is a blur. It was Sam’s birthday but the day’s menu was a bit strange, to say the least. Instead of asking for her favorite dishes, Sam asked for food that would look good in photos. Why? She has a food photography course this term, she needed to take food photos and product shots for a project the equivalent of her final exam. The living area and the dining table were a veritable studio set up with lights, backdrops, reflectors…

So, Sam had three very specific dishes in mind — sushi, a salad and a soup. Speedy made the sushi and the salad (both fantastic); I made the soup. Sam took the photo above, I think that’s one of the rejects and she said I could use it. Why, thank you, sweetie, I’d be the last person to object. Between ironing fabric for backdrops, holding the light behind the lightbox and a funny reflector by the dining table, a food photo I needn’t labor over was more than welcome.

This soup derives its creamy color and its rich and thick texture from the natural starches of the potatoes. No flour is added; no milk nor cream either. Simple to make but I must warn you that a huge part of the success of this dish lies in a good broth and good quality cheese.

Recipe: Potato and cheese soup

Ingredients

  • 1/4 c. of butter
  • 1 onion, chopped
  • 2 large potatoes (the kind you’d use for French fries), diced
  • 6 c. of broth, preferably homemade
  • salt and pepper, to taste
  • 125 g. of sharp cheddar cheese, shredded (or use whatever kind of cheese you prefer)
  • a small handful of chopped parsley

Instructions

  1. Heat the butter in a thick-bottomed pot.
  2. Add the chopped onion and cook gently over medium-low heat until soft and translucent.
  3. Add the diced potatoes.
  4. Pour in the both.
  5. Season with salt and pepper.
  6. Bring to the boil, lower the heat, cover and simmer for about 15 minutes or until the potatoes are very soft.
  7. Pour the contents of the pot into the blender or food processor. Puree until smooth.
  8. Pour the puree back into the pot, set over medium-low heat and cook, stirring, until just simmering. Taste and add more salt and pepper, if needed.
  9. Reserve some of the cheese for garnish; add the rest to the soup. Continue cooking, stirring often, until the cheese is melted and incorporated.
  10. Stir in the parsley.
  11. Ladle into soup bowls, top with the reserved cheese and serve.

Preparation time: 10 minute(s)

MY LATEST VIDEOS
MY LATEST VIDEOS

Cooking time: 30 minute(s)

Number of servings (yield): 4

Superb Soups

More Like This

Egg salad sandwich filling made with chopped boiled eggs, crispy bacon, cream cheese, cheddar, Parmesan, Japanese mayo and scallions.

Egg Salad Sandwich. With Bacon. And Three Cheeses.

Cheesy Scrambled Eggs With Crispy Bacon and Sweet Corn

Cheesy Scrambled Eggs With Crispy Bacon and Sweet Corn

Baked eggs with ham, greens and cheese

Baked Eggs With Ham, Greens and Cheese

In the pan where you have seared the beef, make a roux and make sure to scrape all the browned bits at the bottom of the pan. That is your delicious base for the cheese gravy that you will drizzle over your seared beef.

Cheese Gravy Over Seared Beef Strips

Cheese-and-herb Pull-apart Bread

Cheese-and-herb Pull-apart Bread

This baked mac and cheese dish derives its flavors, textures and bits of colors from chopped bacon, onions, bell peppers and carrots. After everything is mixed together, the mac and cheese is spooned into ramekins, sprinkled with more shredded cheese and, for a surprising crunch, bread crumbs.

Fully-loaded Mac and Cheese

The keys to making a delicious cream cheese and cucumber dip are 1) squeeze out the water from and the shredded cucumber and 2) add lime or lemon juice to the mixture to create a complex balance of salty, sweet and tangy. Cayenne is optional but it does wonders.

Cream Cheese and Cucumber Dip

Spread a simplified pesto on the bread, pile on grated Pepper Jack Cheese, pop into a hot oven for three to four minutes and, presto! Serve Pepper Jack cheese toast with coffee for a bright way to start your day.

Pepper Jack Cheese Breakfast Toast

In Episode 11 of Season 14 of The Big Bang Theory, Raj Koothrappali cooked an omelet for his new love interest. The secret, he said, was beating the egg whites separately. This mushroom and cheese omelet was cooked a la Raj. Light and fluffy with melted cheese oozing out.

Mushroom and Cheese Omelet

Make bechamel sauce, stir in a little mustard, plenty of chopped ham, mozzarella and cheddar. Spread on toasted split buns and broil until the cheesy topping is melted and lightly browned. These ham and cheese toasties make a delicious and filling breakfast.

Smoked Ham and Cheese Toasties

The delicate flavor of oyster mushrooms and the sweetness of bell pepper make this mushroom and pepper frittata a delightful first meal for the day. Sharp cheddar adds a surprising kick and scallions provide a light crunch.

Mushroom and Bell Pepper Frittata

Red Velvet Cupcakes With Cream Cheese Frosting

Red Velvet Cupcakes With Cream Cheese Frosting

Reader Interactions

Comments

  1. Wow, if that pic is a reject, I can only imagine the ones that “passed.” Your daughter has some serious talent, Ms. Connie!

    And belated happy birthday to her!

  4. Happy birthday, Sam! Haha– Connie, magkasunod pala ng bday ang anak natin– my son’s bday is on Aug 21.

    The potato and cheese soup– it is, again an uncomplicated, feel good soup.