Saturday, December 02, 2006

Very Creamy Potato-Cheese Soup

Tonight we decided to make this potato-cheese soup recipe from the Moosewood Restaurant website. I am generally a fan of their stuff so I was excited for this soup.

It is very straightforward and simple, and is indeed quite creamy. I liked it. It would probably be even creamier with full-fat ingredients (I used reduced-fat cheeses and milk). If I make this again I probably wouldn't puree it, I'd probably just mush it with a potato masher to leave it chunky. When I pureed it, it became completely liquefied, which was good but didn't feel quite substantial. I would make this recipe again.

Very Creamy Potato-Cheese Soup
This is one of our customers' all-time favorite soups and probably the richest soup we offer. Cream cheese is our secret for giving it a velvety texture. You may substitute Neufchatel cheese which is lower in fat, tastes very similar, and is also very creamy.

Reprinted from New Recipes from Moosewood Restaurant, ©1987


3 to 4 tablespoons butter
2 cups chopped onions
1 large garlic clove, minced or pressed
2 large potatoes, unpeeled and coarsely chopped
1 large carrot, unpeeled and coarsely chopped
3 cups vegetable stock or water
1 1/2 cups milk (or part cream)
4 ounces of cream cheese or Neufchatel
1 cup grated sharp cheddar cheese (3 ounces)
salt and black pepper to taste
chopped fresh parsley

In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.

Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.

Yield: 4-6 servings

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