POTATO AND CHEESE SOUP
Ingredients
Serves 6 to 8
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) butter
1 cup (250 ml) finely chopped onion
1 cup (250 ml) chopped celery, cut into ¼-in (0.5 cm) dice
1 cup (250 ml) chopped carrot, cut into ¼-in (0.5 cm) dice
2 tsp (10 ml) chopped fresh thyme leaves or ½ tsp (2 ml) dried
⅓ cup (75 ml) all-purpose flour
2 cups (500 ml) chicken stock
2 cups (500 ml) milk
1 lb (500 g) russet potatoes, peeled and cut into ½-in (1.25 cm) dic
1 cup (250 ml) shredded sharp cheddar cheese
1 cup (250 ml) shredded Swiss cheese
1 cup (250 ml) chopped Black Forest or speck ham, cut ½-in (1.25 cm) dice
hot pepper sauce (optional)
chopped flat leaf parsley, for garnish
Instructions
- Heat oil and butter in heavy large saucepan over medium heat. Add onion, celery, carrot and thyme and sauté until vegetables begin to soften, about 5 minutes. Sprinkle flour over and stir until well blended. Gradually whisk in stock, then milk. Stir in potato and bring soup to a boil. Reduce heat, cover partially with a lid and simmer until potato is tender, about 10 to 15 minutes. Add cheese ½ cup (125 ml) at a time, stirring until melted and smooth after each addition. Stir in ham.
- Season soup to taste with hot pepper sauce if using, salt and pepper. Sprinkle with parsley and serve in warm serving bowls.