Nourishing Potato Cheddar Soup ~ A Recipe

Oh, how I adore soup weather.  I could seriously eat soup every day when it's chilly outside.  There are so many types and flavors.  It surprises me that this is the first soup recipe I've posted; new ones are being created in this kitchen all the time.  

If you like a soup that's healthy, flavorful, and comforting, you've come to the right place.  This warming dish is crafted with probiotic-rich creme fraiche, immune-boosting chicken stock and garlic, and sniffle-fighting cayenne pepper.  But for those of you who don't enjoy spicy soups; fear not.  My son is spice-sensitive and he loves this soup.

Nourishing Potato Cheddar Soup

Serves 8+

2 red onions

2 Tablespoons butter

2 Tablespoons extra virgin olive oil

6 Yukon gold potatoes, chopped (you can use any kind of potato, but if you use a bigger kind, reduce to 4 potatoes)

6 cups chicken stock 

1/4 teaspoon cayenne pepper (or 1/2 teaspoon if you like it spicy or if you're wanting to win a battle with a cold)

1 teaspoon thyme

3 cloves garlic, seeded and minced

1/2 cup creme fraiche

1 cup cheddar cheese (preferably raw), grated

Celtic sea salt and freshly ground pepper to taste

Optional Garnishes

finely chopped chives

bits of nitrate-free bacon

• Melt the butter with olive oil in your soup pot.  Saute onions in the butter until soft over medium heat, about 5 minutes.
• Add potatoes and stock.  Bring to a boil and skim off any foam.
• Reduce heat to a simmer and add cayenne pepper and thyme.  Simmer for about 15-20 minutes.
• Remove from heat and add garlic, creme, cheese, salt, and pepper and puree soup with a hand-held blender until desired smoothness.
• Fill serving bowls with soup and garnish (optional) with chives and bacon pieces.

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