|Title:||White Cheddar Mashed Potato Soup|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
2 T olive oil
1 medium yellow onion - chopped
1 T ground cumin
1 T minced garlic
1 1/2 t sea salt
3 c water
4 medium-large russet potatoes - cut into small chunks
1 1/2 c milk
3/4 c grated white cheddar cheese
Red pepper flakes
Freshly ground black pepper
|Directions:||Place a soup pot or a Dutch oven over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onion and cumin, and cook, stirring occasionally, for about 5 minutes, or until the onion softens. Stir in the garlic and the salt. Reduce the heat to medium-low, partially cover the pot, and cook, stirring occasionally, for another 10 minutes.
Add the water and the potatoes. Bring to a boil, then turn the heat all the way down to the lowest possible setting. Partially cover, and simmer gently for about 15 minutes or until the potatoes become completely soft. (It's okay to err on the side of their becoming falling-apart tender.) Turn off the heat, stir in the milk, and let the soup sit, uncovered, to allow it to cook down a bit.
Use a blender or immersion blender to puree the soup until it is smooth, adding water as needed to make it smooth. Reheat the soup very slowly over medium-low heat, being careful not to let it boil. When it is hot, stir in the cheese and season to taste with red pepper flakes (a pinch of two) and black pepper (6 to 10 grinds). Serve hot, passing around the pepper mill and extra red pepper flakes.
|Makes:||5 to 7 servings|