Potato-Cheese Soup

I have recently re-discovered my cookbooks. Don't get me wrong - I definitely read and follow recipes frequently. But I've been using my recipe database so much that I have been neglecting some of my favorite recipes from actual cookbooks. Take a classic, The Silver Palate Cookbook. Some of the recipes are stinkers, and some are winners.

I have made this soup three times in my life -- the first time was a huge success, the second not so much, and then the third was the best yet. The difference is entirely in the cheese used -- do not skimp on the quality of cheese you select for this one, unless you want to face the option of throwing the whole thing out.

Potato-Cheese Soup
The Silver Palate Cookbook

4 T sweet butter
2 c onion, finely chopped
2 c carrots, peeled and chopped
6 sprigs parsley
5 c stock
2 potatoes, about 1 1/2 lbs, peeled and cubed (3-4 c)
1/4 c fresh dill, chopped
salt and pepper
2-3 c good-quality Cheddar cheese, grated

Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes.

Add parsley, stock and potatoes. Bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes.

Add dill. Remove soup from heat and let it stand, covered, for 5 minutes.

Puree soup. Return soup to the warm pot. Add any additional stock (or water) needed to reach desired consistency.

Set over low heat. Add salt and pepper to taste. Gradually stir in grated cheese. When incorporated, serve.

Comments

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