Cream Of Potato Soup W/ Crumbled Sharp Cheddar


3 tablespoons Butter
2 medium size red onions, sliced
2 large potatoes, peeled and cut into medium dice
5 cups chicken stock (I used 1 chicken bouillon cube+ 5 cups ho
2 tablespoons of cream cheese
1/2 cup fresh milk
salt and white pepper to taste
Crumble sharp cheddar (optional)


In a small stockpot, saute’ onions in butter until soft. Add diced potatoes and cook for 5 minutes. Add the chicken stock and cover the pot with its lid. Simmer potatoes on medium heat until potatoes are tender. When potatoes are tender turn off heat. Carefully transfer potatoes and stock to a blender. Process the mixture until very smooth (soup will already have a nice and thick consistency because of the starch in the potatoes). Transfer the soup back into the stockpot. Using a wire whisk melt in the cream cheese. When the cheese is totally incorporated with the soup, add the milk and whisk some more until smooth. Season to




Sunday, April 24, 2011 - 12:40pm

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