Potato REcipes


  • 3 tablespoons olive oil
  • 1 medium onion, thinly slice
  • .75 cup apple cider
  • 2 lbs potatoes, peeled and diced
  • 4.5 cups stock chicken or vegetable stock
  • .5 cup heavy cream (half-and-half will work as well)
  • 2 apples, small dice
  • 1 bottle dark beer (optional)
  • 2 tsp. butter
  • 1 cup shredded cheddar cheese


  1. In a soup pot, heat the oil. 
  2. Add the onions and cook for a few minutes until starting to turn golden. 
  3. Add the cider and cook until it reduces somewhat. 
  4. Add the potatoes, stock and beer, bring to a boil
  5. simmer it, covered. 
  6. Whisk the cheddar in off the heat.Blend, in small batches, in a blender. 
  7. Be VERY careful and pulse the liquid. If too thick, add some water. (It won’t deter from the flavor)
  8. Once the soup is all blended, add the cream. 
  9. In a small pan, melt the butter. 
  10. When it melts, add in the apple chunks, and cook for a couple of minutes until they start to get a bit caramelized. 
  11. Garnish Soup with caramelized apples.

Carrot, Potato and Cabbage Soup

  • 4 large carrots, thinly sliced
  • 2 large potatoes, thinly sliced
  • 1 large onion, thinly sliced
  • 1/4 medium head green cabbage, thinly sliced
  • 2 cloves garlic, smashed
  • 6 cups chicken stock
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ground black pepper to taste


  1. Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; 
  2. bring to a simmer and cook until the carrots are tender, about 20 minutes. 
  3. Transfer to a blender in small batches and blend until smooth.