Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 4 cups peeled and diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Coolattin cheddar cheese
- 1 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat.
2. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
3. Add chicken broth, diced potatoes, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. Remove from heat and let cool slightly.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in grated Coolattin cheddar cheese and heavy cream.
7. Heat over low heat until cheese is melted and soup is heated through, about 5 minutes.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 470
- Fat: 36g
- Carbohydrates: 23g
- Protein: 16g
Substitutions for ingredients:
- Coolattin cheddar cheese can be substituted with any sharp cheddar cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Add chopped broccoli or cauliflower for a vegetable twist.
- Add hot sauce or cayenne pepper for a spicy kick.
Tips and tricks:
- Use a blender or immersion blender to puree the soup for a smooth texture.
- Be careful not to overheat the soup after adding the cheese and cream to prevent curdling.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat over low heat on the stove, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped chives or parsley on top.
Garnishes:
- Chopped chives or parsley
Pairings:
- Crusty bread or garlic bread
Suggested side dishes:
- Caesar salad or mixed greens salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or milk to thin it out.
Food safety advice:
- Make sure to cook the soup until the potatoes are tender and the cheese is melted to ensure it is safe to eat.
Food history:
- Coolattin cheddar cheese is a type of Irish cheddar cheese made in County Wicklow, Ireland.
Flavor profiles:
- Creamy, cheesy, savory
Serving suggestions:
- Serve as a main course or as a starter soup.
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