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

Heat the butter in a thick-bottomed pot.
Add the chopped onion and cook gently over medium-low heat until soft and translucent.
Add the diced potatoes.
Pour in the both.
Season with salt and pepper.
Bring to the boil, lower the heat, cover and simmer for about 15 minutes or until the potatoes are very soft.
Pour the contents of the pot into the blender or food processor. Puree until smooth.
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.
Reserve some of the cheese for garnish; add the rest to the soup. Continue cooking, stirring often, until the cheese is melted and incorporated.
Stir in the parsley.
Ladle into soup bowls, top with the reserved cheese and serve.