Monday, April 18, 2011
rainy day potato chowder
Here's what you need:
4 peeled and cubed red potatoes (or whatever potatoes you have)
2 carrots, sliced (peeled if that's your preference)
2 cups vegetable broth
3 tablespoons chopped shallots
2 cloves chopped garlic
1/4 cup sour cream
1/4 cup heavy whipping cream (you can substitute with milk here but your texture will change a bit)
2 tablespoons butter
1/2 to 1 cup of shredded cheddar cheese, I like raw organic varieties
salt to taste
croutons (I like Trader Joe's garlic and cheese croutons)
Start by steaming the potatoes and carrots until soft. Set carrots aside.
Heat vegetable broth, shallots, and garlic.
Puree the potatoes in the food processor with sour cream, whipping cream, and butter.
Once blended, gradually add heated broth mixture to the food processor.
When soup is a creamy texture, return to the pan used to heat the broth.
Add carrots back in. Stir in cheddar cheese. Add salt to taste.
Serve hot. Sprinkle with croutons and add more cheddar cheese on top to melt in.
Depending on the size of your potatoes, you may need to add more or less liquid to acheive desired consistency. Some people like a chunky soup while others like it smooth and creamy - so experiment a little. Likewise, you may want more or less cheese, shallots, or garlic. Other soup additions might include: peas, edamame, corn, or green beans.