SLOW COOKER POTATO, CHEDDAR, AND CHIVE SOUP

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SLOW COOKER POTATO, CHEDDAR, AND CHIVE SOUP

4 large potatoes, peeled and sliced

4 cups stock, plus more as needed

1 large clove garlic

1 cup shredded sharp Cheddar cheese, or a mixture of sharp Cheddar and

smoked Gouda

1/4 cup chopped fresh chives

Salt and freshly ground black pepper

1 cup heavy cream, half-and-half, or sour cream (optional)

1/4 cup crumbled sharp Cheddar cheese, for garnish

 

 

 

 

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 purée to the slow cooker and stir in the shredded

cheese, the remaining 2/3 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.

 

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

immediately.

 

Southwestern Potato-Cheddar Soup:

For a Southwestern version of this soup, use cilantro instead of

chives, and add 1 (4-ounce) can chopped roasted green chiles and 1

teaspoon each ground cumin and coriander.

 

Cook's note: This recipe was originally prepared in an oval, 5-quart

slow cooker.

 

Makes 4 to 6 servings.

 

Author: The Gourmet Slow Cooker: Simple and Sophisticated Meals from

Around the World.© 2003 Lynn Alley

Source: Epicurious.com

Formatted by Chupa BAbi in MC: 03.01.07

 

The combination of potatoes and cheese just can't be beat, especially

here, in this rich, filling soup.

 

ChupaNote: This definitely needed a flavor adjustment. Added a cup of

chopped Vidalia onion, a tablespoon of red pepper flakes, doubled the

chives to the cooked soup. Next time: 4 cloves garlic, 1/2 teaspoon

red pepper flakes, 2 large onions minced, 2 stalks of celery with

leaves minced, and a large red pepper minced to start with.

 

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