Warm Soup for a Cold Day (March 8, 2017)
Ooooo it's cold outside, and we want something warm and yummy! Foodland Ontario to the rescue with this easy and delicious soup, which is great to make ahead, as it gets even better with time. If packing for work, keep the croutons separate.
Potato Soup with Cheddar Croutons
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 6 to 8
- 1½ Tbsp (22 mL) butter
- 4 cups (1 L) cubed peeled Ontario Yellow Fleshed Potatoes (about 3 large)
- 2 Ontario carrots, chopped
- 1 large Ontario onion, chopped
- 4 cups (1 L) water
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) Ontario milk
- 2 Tbsp (25 mL) chopped fresh Ontario dill
- 1 Tbsp (15 mL) white wine vinegar
2 tsp (10 mL) butter, at room temperature
- 4 slices whole wheat bread
- 4 slices Ontario cheddar cheese (4 oz/125 g)
In a large pot, melt butter over medium heat. Add potatoes, carrots and onion; cook covered for 8 minutes, stirring frequently. Stir in water, salt and pepper, scraping up any bits from the bottom; cover and bring to boil over high heat. Reduce to medium-low and simmer until vegetables are tender, about 15 minutes.
Croutons: Meanwhile, heat a large skillet over medium heat. Spread butter on one side of each bread slice; place 2 slices buttered side down in skillet. Top with cheese to fit bread and remaining slices of bread, butter side up. Cook for 3 to 4 minutes per side or until bread is toasted. Cool slightly and cut into cubes.
In blender, purée soup in batches until smooth; return to pot. Stir in milk. Heat over medium heat just until steaming. Stir in dill and vinegar. Ladle soup into bowls and top with croutons.
Tony's wine recommendation:
Palo Cortado sherry; oak-aged Chardonnay
We wish to thank Foodland Ontario for permission to publish recipes and photographs. For more delicious seasonal ideas and information, please go to www.foodland.gov.on.ca.
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Happily enjoyed by Helen Hatton and Ron Morris.