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    • Recipe:

    Nourishing Potato Cheddar Soup Recipe

    Recipe by on Dec 21st, 2011 in ,
    Learn more about this recipe on www.riddlelove.com.
    Nourishing Potato Cheddar Soup
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    If you like a soup that's healthy, flavorful, and comforting, you've come to the right place. This warming dish is crafted with probiotic-rich creme fraiche, immune-boosting chicken stock and garlic, and sniffle-fighting cayenne pepper. But for those of you who don't enjoy spicy soups; fear not. My son is spice-sensitive and he loves this soup.

    Recipe Ingredients:

  • 2 red onions
  • 2 Tablespoons butter
  • 2 Tablespoons extra virgin olive oil
  • 6 Yukon gold potatoes, chopped (you can use any kind of potato, but if you use a bigger kind, reduce to 4 potatoes)
  • 6 cups chicken stock
  • 1/4 teaspoon cayenne pepper (or 1/2 teaspoon if you like it spicy or if you're wanting to win a battle with a cold)
  • 1 teaspoon thyme
  • 3 cloves garlic, seeded and minced
  • 1/2 cup creme fraiche
  • 1 cup cheddar cheese (preferably raw), grated
  • Celtic sea salt and freshly ground pepper to taste

    • Recipe Instructions:

    Melt the butter with olive oil in your soup pot. Saute onions in the butter until soft over medium heat, about 5 minutes.

    Add potatoes and stock. Bring to a boil and skim off any foam.

    Reduce heat to a simmer and add cayenne pepper and thyme. Simmer for about 15-20 minutes.

    Remove from heat and add garlic, creme, cheese, salt, and pepper and puree soup with a hand-held blender until desired smoothness.

    Fill serving bowls with soup and garnish (optional) with chives and bacon pieces.

    Comments and Reviews

  • joyfully.cooking says:
    I made this tonight, and it was very good! I added a little milk and extra cheese for added creaminess, and I substituted sour cream for the creme fraiche since that is what I had on hand. I was also out of butter so I crisped some chopped bacon, and I removed the bacon for garnish and used the fat. I also subbed 2 tablespoons of expeller pressed coconut oil instead of the olive oil. The recipe was great, and it was perfect garnished with grated grassfed cheddar, sour cream, and bacon pieces! Thank you! Reply

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