The evaporated milk is what makes this soup creamy. For maximum flavor, use aged cheddar cheese.
1. Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the garlic and onion; cook until softened, about 4 minutes. Add the potatoes and stock. Bring to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, about 20 minutes.
2. Transfer to a food processor or blender and purée, working in batches if necessary. Return the puréed soup to the saucepan.
3. Reserve 2 Tbsp of the cheese. Stir the remaining cheese, milk, mustard, salt and pepper into the soup. Simmer for 2 minutes or until the cheese melts. Garnish each bowl with parsley and a sprinkle of the reserved cheese.
1 tsp vegetable oil
1 tsp minced fresh garlic
1 cup chopped onion
3 1/2 cups peeled diced potato
3 cups chicken stock
1 cup shredded light aged cheddar cheese
1/4 cup 2 percent evaporated milk
1 tsp Dijon mustard
pinch of salt
1/4 tsp ground black pepper
1/3 cup chopped fresh parsley or dill
Nutritional Analysis per Serving
Protein 10 g
Saturated Fat 5g
Carbohydrates 33 g
Cholesterol 25 mg
Sodium 357 mg
Prep Time: 10 minutes
Cook Time: 26 minutes
Make Ahead: Prepare up to a day in advance and refrigerate. Reheat gently over low heat, adding more stock if too thick.