Potato REcipes

NICOLA POTATO AND CHEDDAR SOUP

• 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

Directions:

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

Directions:

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.

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