Smoked Cheddar Potato Soup

Creamy rich cheesy potato soup topped with smoky cheddar cheese and crisp breadcrumbs. Delicate chunks of tender diced potatoes and spicy cayenne make this a hearty soup to keep you full and warm during the winter chill.

Prep Time 15 mins Cook Time 25 mins

Ingredients (Serves 4)

• 2 lbs. Russet Potatoes
• 1 C Heavy Cream
• 1 1/2 C Chicken or Vegetable Stock
• 1 T Butter
• 1/4 C Onions, Minced
• 1 C Smoked White Cheddar Cheese, Shredded
• 1/2 C Smoked Gouda Cheese, Shredded
• 1 T Chives, chopped
• 1 tsp Liquid Smoke
• 1 tsp Salt, plus additional to taste
• 1/2 tsp Garlic Powder
• 1/8 tsp Cayenne Powder
• 1/8 tsp White Pepper
• Garnish:
  • 1/2 C Plain Croutons or Breadcrumbs
  • 1 T Butter
  • 8 Chive Sprigs
  • 1 Cup Smoked White Cheddar Cheese, Shredded

Optional: Adding 1 T Sugar to soup during cooking will compliment the smoky flavor and round out the spiciness of the cayenne.

You will need:

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1. Wash and peel potatoes. Boil potatoes until fork tender (quarter potatoes to speed cooking). Drain hot water and set potatoes aside to cool.
2. Once potatoes are cool enough to handle, dice into 1/2″ chunks.
3. In a skillet, sauté onions in 1 T of butter until translucent. Do not brown. Add half of the cream and half of the stock to the pan over onions. Heat gently until warm.
4. In a blender, puree the two-thirds of the boiled potatoes with the cooked cream, stock and onions. Puree until very smooth. Reserve the other third of diced potato for garnish.
5. Add pureed potato mixture to a 2.5 quart pot. Add liquid smoke, seasonings, remaining diced potatoes, and remaining stock. Bring to a simmer.
6. Turn burner to low. Stir in cheeses. Add cream and chopped chives. Stir in cheeses. If soup is too thick, thin with water to desired consistency. Add additional salt according to taste.
7. Crush croutons to crumbs. In a small skillet, melt1 T of butter and gently heat crumbs until lightly toasted.
8. To garnish, divide soup into 4 oven safe bowls, approximately 1 cup of soup each. Top with 1/4 cup shredded smoked cheddar cheese and 1 T of the toasted bread crumbs. Broil bowls in oven on low for about 30 seconds to a minute to melt cheese and further brown breadcrumbs. Be careful not to burn. Finish with two chive sprigs and serve warm.

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