Cheddar Spud Soup
- 2 tbsp. butter
- 2 onions, finely chopped
- 1/2 cup finely chopped celery
- 3 cups chicken stock
- 4 medium PEI potatoes, cut into 1/2” cubes
- 1 bay leaf
- 2 cups light cream
- 125 g old cheddar cheese, grated
- ground pepper
- 2 tbsp. chopped parsley
Melt butter in large pot over medium heat, and saute the onion and celery for about 5 minutes (until golden).
Add the chicken stock, potatoes and bay leaf.
Bring to a boil and then reduce heat and simmer until potatoes are tender (about 15 minutes).
Remove the bay leaf from the pot once potatoes are cooked.
Mash the potatoes, or pass through a sieve to puree (do not use a food processor or potatoes will become gluey).
Return soup to the pot and add the cream.
Simmer for about 5 minutes until soup is heated through.
Stir in the cheese until it melts.
Season to taste with salt and pepper.
Sprinkle parsley on top when serving.
Makes 6 servings.