Recipe: Cheese-potato soup

This hearty soup is a winter tradition in Eric’s family, served for weekend lunches after mornings spent in the snow. The thick, hot, cheesy dish instantly warms you up. Easy to make, it’s a wonderful quick meal with basic ingredients.

4 large potatoes
4 Tbl flour
4 Tbl butter
sharp white cheddar, cubed
red wine vinegar
chopped scallions

Chop potatoes into cubes, leaving skins on if they are reasonably organic (potato skins contain much of the flavor and nutrient of the potato and add a nice texture to the soup). Boil in lightly salted water until soft.

Meanwhile, melt butter in a small pan over low heat and add flour to make a basic roux, stirring often until the mixture browns.

When potatoes are soft, drain (reserve the liquid) and mash. Add the roux and cook over low heat, stirring reserved liquid back in as the soup thickens. When everything is nice and mixed, and you’ve attained and held a consistency of thick chowder, it’s ready to serve.

Line deep bowls with cubes of cheddar to taste; covering the base of the bowl is a good rule. Ladle in the soup, and top with a swirl of red wine vinegar and a scattering of scallions. Let cheese melt a minute, then stir well and enjoy.

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