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Cheesy Potato Soup Serves 12 Ingredients 2 russet potatoes diced 1 c. half and half 3 T unsalted butter 1 medium onion, minced (about 1 cup) 1 medium carrot, minced (about 1/3 cup) 1 small rib celery, minced (about 1/4 cup) 1 medium clove garlic, minced 2 T unbleached all-purpose flour 2 1/2 c. warm low-sodium chicken broth 2 1/2 c. warm half-and-half 1 bay leaf pinch cayenne pepper 3 T dry sherry 12 oz. sharp cheddar cheese, shredded (about 3 cups) 1 T minced fresh thyme leaves 7-2-1 salt Directions 1. In a small pan add diced potato and half and half. Simmer until potatoes are tender. 2. Heat butter in large heavy-bottomed Dutch oven over medium heat until foaming; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add carrot, celery, and garlic; cook until garlic is fragrant, about 1 minute. Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot, about 2 minutes. Gradually whisk in chicken broth and half-and-half and add bay leaf. Increase heat to medium-high and bring to boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes. 3. Strain potatoes reserving half and half. 1322 Washington Ave. Grand Haven MI 49404 616-296-9200

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Page 1:  · Web viewAdd carrot, celery, and garlic; cook until garlic is fragrant, about 1 minute. Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom

Cheesy Potato SoupServes 12

Ingredients 2 russet potatoes diced 1 c. half and half 3 T unsalted butter 1 medium onion, minced (about 1 cup) 1 medium carrot, minced (about 1/3 cup) 1 small rib celery, minced (about 1/4 cup) 1 medium clove garlic, minced 2 T unbleached all-purpose flour 2 1/2 c. warm low-sodium chicken broth 2 1/2 c. warm half-and-half 1 bay leaf pinch cayenne pepper 3 T dry sherry 12 oz. sharp cheddar cheese, shredded (about 3 cups) 1 T minced fresh thyme leaves 7-2-1 salt

Directions1. In a small pan add diced potato and half and half. Simmer until potatoes are tender.2. Heat butter in large heavy-bottomed Dutch oven over medium heat until foaming; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add carrot, celery, and garlic; cook until garlic is fragrant, about 1 minute. Add flour and cook, stirring to coat vegetables, until mixture begins to brown on bottom of pot, about 2 minutes. Gradually whisk in chicken broth and half-and-half and add bay leaf. Increase heat to medium-high and bring to boil; reduce heat to medium-low and simmer until vegetables soften, about 10 minutes.3. Strain potatoes reserving half and half.3. Off heat, add cayenne and sherry; cool soup for 1 minute. Slowly whisk in cheese and thyme, add cooked potatoes, season with 7-2-1 stir in reserved half and half to adjust thickness. Serve immediately.

1322 Washington Ave. Grand Haven MI 49404616-296-9200


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