Friday, November 21, 2014

Cheese and Potato Soup

This is one I remember having over 10 years ago. I just found it in a book "The Fine Art Of Soup" It is a soup from The New Yorker. A fine restaurant in Salt Lake City, I remember it because it was so good. I have only made one change to it. The method of cooking.

1 Medium onion, finely diced
1½ cups chicken broth
1½ cups dry white wine
1 cup half and half
1½ cups shredded cheese: Emmenthal  or Fontina
3 teaspoons cornstarch mixed with 3 teaspoons cool water
¼ teaspoon ground nutmeg
2 medium boiled potatoes, diced into ½" cubes
2 Tablespoons butter
salt and pepper to taste

Place onions in soup pan, ( 10" deep or 12" dutch oven, over 12 to 14 charcoals) over low heat, until onions are transparent but not brown. Then add broth and wine. Bring to a boil. Lower heat and simmer ( remove 2 or 3 charcoals) 15 to 20 minutes. Add half and half  and return to a boil. (put them back) Then and cornstarch, adjusting the amount until you reach soup consistency. Lower the heat to simmer(again) and whip in the cheese a third at a time until all is incorporated. Stir in potatoes and seasoning. Garnish with chopped parsley and serve.
About 4-1cup servings

This only requires bottom heat, so it can also cook on your "Camp-Chef stove.

Camp-Chef is a BIG supporter of IDOS. see

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