Prep 25 mins
Cook 35 mins
Another classic from Larry Forgione. Have been asked for this recipe so many times that I finally decided to post it. Its a wonderful Autumn soup and smoked cheddar makes it really good. I use English mustard and have'nt actually done it with the chives, although I often fry/ grill some rashers of bacon until crisp then chop them and add them when serving the soup.
- 1⁄2 tablespoon unsalted butter
- 2 onions, diced
- 2 medium potatoes, peeled and sliced
- 1 tablespoon garlic, minced
- 6 cups chicken stock
- 2 cups double cream
- 1⁄4 teaspoon dry English-style mustard
- 1 1⁄2 cups grated mature cheddar cheese
- 1 dash Tabasco sauce (to taste)
- 1 dash Worcestershire sauce
- salt (to taste)
- fresh ground black pepper (to taste)
- 1⁄4 cup chopped fresh chives or 1⁄4 cup oooked bacon, crumbled
- Melt butter in a large saucepan over a low heat.
- Add onions, potatoesand garlic, cook, stirring until onions are translucent (make sure they don't brown).
- Add stock and bring to the boil.
- Reduce the heat and simmer for 12 to 15 minutes or until the potatoes are tender.
- Transfer soup to a food processor or blender and process until smooth (in batches if necessary).
- Pour cream into a saucepan, stir in the mustard (mix well) and bring to the boil.
- Reduce heat and simmer for about 4 minutes.
- Slowly add the grated cheese, stirring to melt.
- Season to taste with the tabasco, Worcestershire sauce, salt and pepper.
- Sprinkle with chives or bacon and serve.