When I returned from my trip, I had no food in the kitchen except A LOT of potatoes. I always have tons of potatoes. Mainly because they never go bad. I mean, they start growing roots (!) before going bad. And I always buy the really large bags.
So, I had 7 gourmet cheeses, water, and lots of potatoes. So, potato soup it was!
Ingredients
4 cups water
1 vegetable buillon cube
2 peeled and cubed Idaho potatoes
1/2 large carrot cubed
6-8 snow-white miniature
mushrooms cut down the middle
1/2 Spanish onion diced
1/4 red pepper diced
1 red thai chili pepper (dry)
salt to taste pepper to taste
1/4 cup cream
1/3 cup of havarti habanero cheese (shredded)--can be substituted with any white spiced cheese.
1/3 cup of sweet swiss cheese (shredded)
1 dollop of sour cream (optional if you feel soup is too spicy)
Directions
1. In a sauce pan, bring water to boil.
2. Add chicken buillion cube.
3. Add diced potatoes and carrots. Leave on high heat for 6-8 minutes or until you can easily pinch the carrots or potatoes with a fork or knife.
4. Add mushrooms, onion, red pepper, and thai chili. Add salt and pepper to taste.
5. Allow to sit on medium heat for 6-8 minutes or until potatoes and carrots have softened.
6. Add cream (if you don't have cream on hand, substitute with 1/2 cup milk and 1 tablespoon of all purpose flour. If you choose the latter, keep in mind that you need to mix flour well with the milk before pouring into the soup to prevent flour clumps from forming in your soup).
7. Let soup simmer for 5 minutes.
8. Add 3/4th of the Havarti Habanero & the Sweet Swiss cheese to soup. Stir well until the cheese has completely melted and blended with the soup.
9. Do a final taste check and add salt and pepper if needed.
10. Pour into a soup bowl and sprinkle the remainder of the shredded cheeses over the soup.
Delicious with a crusty bread: sour dough or italian baguette.
(If soup is too spicy, add a dollop of sour cream).
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