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.
