Posted by: Anja | April 7, 2011

Potato, Cheese and Onion Soup

I had a soup streak last year sometime in spring, but generally I tend not to create too many soup dishes. Simple reason: Too much work, not enough people to eat it. Solution: Invite people over. Done so last year, repeat performance this year. Difference: A new kind of soup! Jippie! :D

When I just moved out from home, I used to eat a lot at my (ex) boyfriends house, because his mum is an awesome cook. Thanks to her, I got started on the simple dishes, German pancakes were actually the first dish that I mastered completely – who would have thought that knowing me? ;) – and one of the things that she usually used to make was French potato soup. I was never and will probably never a big fan of potatoes but take some heavy cream, bash them into a smooth mash and flavor them a little bit et voilà – they’re actually pretty decent!

This recipe is similar, but not the same. I have the original one somewhere deep down in my folder structure, I never got around to making it alone. Focus! Sorry, it’s late… If you’re into soup, you should definitely try this one, it’s not much effort and can feed four people easily. :)

Potato, Cheese and Onion Soup
idea adapted from The English Kitchen

6 tablespoons of butter
4 large potatoes
1 medium-sized onion
6 spring onions
1 liter of chicken stock
200ml milk
200ml heavy cream
100g fontina cheese
1 clove of garlic
3 slices of bread, preferably white
black pepper

First step: Peel the potatoes and cut them into small cubes (about 1cm diameter). Cut the onion and the spring onions into pieces separately, they don’t need to be too small. Put aside. Grate the cheese and set aside. Heat the oven to 150°C.

Second step: Heat a large pot to medium-high heat. Add four tablespoons of butter and let melt. When melted and beginning to sizzle, add the potatoes and the onion. Cover with a top and let simmer for three minutes. In the mean time, cut the bread into small cubes as well as the garlic (separately) and set aside.

Third step: In a medium pan, heat the remaining two tablespoons of butter to medium heat. Add the garlic when warmed up and let sit for a minute. Combine the bread cubes and the butter/garlic mixture in a small bowl, then spread on an oiled baking sheet and put into the oven. Check on them from time to time and take out when slightly browned and crunchy. It shouldn’t take longer than 15 minutes.

Fourth step: All this is done in parallel to preparing the soup. After the three minutes have passed, add the spring onions and let sit for another three minutes. When they are over, the onions should be glassy. Add the chicken stock and bring the mixture to a boil. Reduce the heat so that the soup simmers and let it sit for 15 to 20 minutes, stirring occasionally.

Fifth step: Use a hand mixer to combine everything to a smooth soup. Add the milk and heavy cream, but don’t bring the soup to a boil again, just heat it up some more so that it is hot when you take it off the oven. Season to taste, then spoon the soup into deep bowls, sprinkle some croutons and cheese on top and serve immediately.

Enjoy! :)


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