307. A fall favorite soup always contains potato and cheddar cheese. You could almost call this soup "Loaded Potato Soup". I enjoyed a bowl the next day for a private lunch at the snack bar which in fact tasted even better a day later.
15 medium potatoes or 8 large, peeled and diced
2 leeks, cut lengthwise and in half placed in a cold water bath to remove sand. Chop leeks into pieces
Fresh dill chopped, approximately ⅛ cup
Salt & Pepper to taste
water
2 cups whole milk
2 cups shredded cheddar cheese
olive oil
butter as much or as little as you prefer (Butter makes everything better!)
1 lb bacon, fried till crisp and set aside
In a large 8 quart pot place olive oil and bring up heat. Add diced potatoes and stir allowing some potatoes to lightly brown. Add chopped leek and half of the dill. Pour in water to cover potatoes till floating. Bring to a boil then turn down to simmer till potatoes are tender. Turn soup off till ready to serve. 15 minutes before serving turn heat back on and add milk, butter and cheddar cheese. Bring soup temperature back up to just about boiling. Add another pinch of dill and transfer to serving tureen.
This soup is simplistic yet tastes sophisticated and has a depth of flavor and textures.
"A potato is like a garden carried in the pocket."
~ Ancient Irish proverb for gardening - circa 100bc
