I've seen a lot of potato-based soups floating around the web but never actually tried one myself. That needed to change so along came this beautiful recipe for Cheese and Potato Soup.
I loved the creamy, hearty chowder-like texture of this soup. The cheese compliments the potato wonderfully and the grilled bacon adds a perfect crunch.
Cheese and Potato Soup
5 large boiling potatoes, peeled and quartered
1 onion, diced
3 cloves garlic, crushed
4 cups salt-reduced vegetable stock
2 cups milk
1/4 cup flour
1/4 cup sour cream
1 1/2 cups grated cheese (Cheddar, Edam, or Nobel work great)
1 Tbsp chives, chopped
Salt and pepper to taste
Toppings: Spring onion, grilled and diced bacon, extra grated cheese and chives
1. Heat a small amount of oil in a large saucepan over a medium-high heat. Fry the onion and garlic for about 3 minutes, until onion is translucent. Add the potatoes to the pan and boil the in the stock.
2. Mash the potatoes in the stock, or blend with a stick blender. Add the flour and milk. Whisk well to ensure no lumps of flour. Bring to a simmer.
3. Add the cheese and mix until melted. Add the sour cream and chives, season with salt and pepper to taste.
4. Serve in big bowls topped with spring onion, bacon, cheese, and chives with slices of crusty bread.