
Potato, Cheddar, and Chive Soup
A delicious international dish. Gluten-free friendly.
Total Time
98 min
Serves
6
Rating
0.0 (0)
Ingredients
- 4 large potatoes
- peeled and sliced
- 4 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
- 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
Instructions
- 1
Place the potatoes and 1 cup of the stock in the slow cooker.
- 2
Cover and cook on high for 2 hours, or until the potatoes are just tender.
- 3
Transfer two-thirds of the potatoes to a food processor or blender, along with the cooking liquid.
- 4
Add the garlic.
- 5
Blend to the desired consistency: a blender will yield a smooth texture, a food processor a rough, rustic consistency.
- 6
Return the potato purée to the slow cooker and stir in the shredded cheese, the remaining 2/3 cup stock, and the chives.
- 7
Cover and cook on low for 30 minutes, or until the soup is well heated.
- 8
Add extra stock or water if the soup is too thick.
- 9
Break up the whole potato slices with a fork to achieve a texture that suits you.
- 10
Season with salt and pepper.
- 11
Stir in the cream just before serving.
- 12
Ladle into soup bowls, sprinkle with the crumbled cheese, and serve immediately.
- 13
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.