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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Inspired by a recipe by Nick Kindlesperger at Serious Eats. The original recipe calls for just tossing all the vegetables in the stock and simmering until done, but I much prefer the softer onions which result from a brief saute. Ingredients:
8 tablespoons butter, divided |
1 carrot, peeled and sliced |
1 yellow onion, chopped |
4 russet potatoes, peeled and diced |
6 cups chicken stock |
1/4 cup flour |
2 cups milk |
2 cups sharp cheddar cheese, grated |
salt |
black pepper |
Directions:
1. Melt 1 tbsp butter in a soup pot over medium heat. Add carrots and onions and saute until onions are soft and translucent, about 5 minutes.
2. Add potatoes and stock. Increase heat to high until it boils, then reduce heat to a simmer and cook until tender, 30-40 minutes.
3. About 10 minutes before the vegetables are done, heat the milk (in a saucepan or microwave oven). Melt the remaining butter in a small saucepan over medium heat. Whisk in the flour and cook until the raw taste cooks out, 2-3 minutes.
4. Add warmed milk 1/2 cup at a time, whisking until smooth after each addition. Cook an additional 3 minutes until thick. Add cheese, stir, and remove from heat.
5. Pour cheese sauce into soup and stir until combined. Adjust salt and pepper to taste before serving. (Do not allow to boil once cheese is added, or the soup might break.).
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