Categories: soup
Ingredients
- 1/4 C. butter
- 1 large onion, chopped
- 1 lb. carrots, chopped
- 3 cloves garlic, minced
- 1 jalapeno chile, seeded and minced (optional)
- 3 lbs. potatoes, peeled and chopped
- 4 C. chicken or vegetable stock
- 1 C. water
- 12 oz. frozen corn, defrosted
- 1 T. worcestire sauce
- 2 t. mustard powder
- 1/2 C. cream (optional)
- 8 oz. extra sharp cheddar, shredded
- salt
- freshly ground pepper
Directions
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In a large pot, saute the onions and carrots over medium-low heat for about 10 minutes or until just starting to brown.
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Add garlic and jalapeno (if using) and cook, stirring for one minute.
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Add potatoes, broth and enough water to barely cover the potatoes (only if needed). Bring to a boil then reduce heat, cover, and simmer for about 30 minutes or until potatoes are tender.
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Remove from heat and pass soup mixture through a food mill. You could also puree in a food processor or mash in the pot using a potato masher, depending on what consistency you prefer.
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Return soup to medium-low heat and add corn, worcestire and mustard powder. Cook, stirring until the corn is heated through.
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Turn heat to low, stir in cream (if using) and shredded cheddar cheese and stir until cheese is melted and incorporated. Remove from heat.
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Season with salt and lots of fresh ground pepper.
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Enjoy!