Ingredients with Measurements:
- 2 tablespoons of butter
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 4 cups of peeled and cubed potatoes
- 1 cup of grated Carlow Sheep Cheddar cheese
- 1 cup of milk
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the chicken or vegetable broth and cubed potatoes to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the grated Carlow Sheep Cheddar cheese and milk. Heat the soup over low heat until the cheese is melted and the soup is heated through.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boiling for cooking potatoes
- Low heat for melting cheese and heating soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 32g
- Protein: 16g
Substitutions for ingredients:
- Any type of cheddar cheese can be used instead of Carlow Sheep Cheddar.
- Whole milk or cream can be used instead of milk.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped leeks or celery for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter soup.
Tips and tricks:
- To make the soup creamier, add more cheese or milk.
- To make the soup thicker, add more potatoes.
- To make the soup thinner, add more broth or milk.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bread bowl for a fun presentation.
- Top the soup with croutons or shredded cheese for added texture.
Garnishes:
- Fresh parsley
- Croutons
- Shredded cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or milk.
- If the soup is too thin, add more potatoes or cheese.
Food safety advice:
- Make sure to cook the potatoes until they are tender before blending the soup.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Cheddar cheese originated in the English village of Cheddar in the 12th century.
- Potatoes were first cultivated in South America and were brought to Europe in the 16th century.
Flavor profiles:
- Creamy
- Cheesy
- Savory
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
- Serve the soup as an appetizer before a meal.
Related Categories
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Region: Irish
Taste: Savory, Creamy, Cheesy, Comforting, Hearty