Foodie Blogroll Ad Code

Tuesday, October 19, 2010

Recipe! Amazing Irish Potato, Cheddar, and Corn Soup

It's more than a little likely that I'll be posting copious amounts of soup recipes this fall and winter. Mainly, this is because soup is a wonderful meal, stretches to feed a family, and you can explore a million different flavors and still have a warm comfort food...not to mention that it can be very low calorie. This one is not particularly low calorie...but it's easy, comforting, and absolutely delicious. We had surprise guests over when I made it, and no one could stop talking about how good it was. It even tasted delicious reheated!

Although I took the original recipe from Whole Foods, the comments seemed to suggest that the soup was bland. When I started making it, I could see why...the only spices used were salt and pepper! I don't understand a potato soup that doesn't include garlic, and we used quite a lot. Along with the rest of the spices, we could not have had a more flavorful soup. The taste wasn't overpowering at all, which allowed each element to come through perfectly.

We served the soup with whole wheat Irish Soda Bread and had baked apples for dessert....both recipes to come! I'll be posting some amazing soup recipes this fall and winter, but this makes an excellent start to the season. Feel free to play with the seasonings, and most of all....enjoy!!!

Irish Potato, Cheddar, and Corn Soup

3 T butter
1 1/2 yellow onions, chopped
5 cloves garlic, chopped or crushed
1 T flour
32 oz vegatable broth
salt and black pepper to taste
pinch of cayenne
pinch of white pepper
1 T parsley
1/2 t basil
2 1/2 cups diced yukon gold potatoes
1 cup frozen yellow corn
2/3 cup milk
1 T heavy cream
2 cups shredded sharp cheddar

1. In a large saucepan, melt butter over medium heat. Add onion and garlic and saute for five minutes before adding flour. Mix until coated.

2. Add vegetable broth and turn the heat up, whisking until smooth. Whisk in seasonings and allow soup to come to a boil. Add potatoes and simmer for 20 minutes. Mash potatoes lightly, then stir in milk, heavy cream, and corn.

3. After letting soup heat back up (wait until you see a bubble or two) then remove from heat and add cheese, stirring until melted. Serve hot!