sounds tasty
Cocaethyline says:
2 Yukon Gold Potatos chopped 1 inch chunks
2 Waxy Potatos (Reds are great) 1 inch chunks
A few Fingerlings if available, if not a small russett 1 inch chunks
1/4 Italian Flat Leaf Parsley (adjust for taste) minced
1 T. Olive Oil
2 1/2 cups Veggie stock (adjust for consistancy)
1 Small red, orange, or yellow bell pepper minced
1 Large yellow onion minced
2-4 cloves of garlic minced
2 strips fakin' bakin' chopped (if using real bacon use it to cook the onions and other ingredients omit the olive oil)
1 1/2 cup shredded gouda or other smoked cheese
2 cups frozen or fresh corn
Cocaethyline says:
1) Add the oil and the onions to a medium stock pot or saucier, sweat them over medium heat for 5-7 minutes, or until they are translucent, stiring often (sweating extracts flavour but not necessarily add colour)
2) Raise the heat to medium high, add the bell pepper, cook untill the onion starts to change colour then add the garlic and chopped fakin' bakin', cook for 2 more minutes. Remove the ingredients from the pot.
3) Add potatos to the onion pot, cover with water unitll just submerged, boil untill soft (split easily with tongs or fork)
Cocaethyline says:
4) drain the potatos, and add back to the pot with the onion mixture, heat over medium heat stirring often. Add the stock and the parsley, bring to a simmer. Pour simmering mixture into a mixer or use an imersion blender to make a chunky soup. Do not over mix or youll have mashed potatoes, texture is the key here.
5) Add mixture back to the pot and bring up to a high simmer/ low boil
add the shredded gouda and stir untill well incorporated.
6) Serve with a crusty italian bread, rosemary flavour makes a nice accent.
Note: For a creamier soup along with the gouda add 1/8 cup cream, whole milk, half & half, or butter milk. Eat many bowls and enjoy.
2 Yukon Gold Potatos chopped 1 inch chunks
2 Waxy Potatos (Reds are great) 1 inch chunks
A few Fingerlings if available, if not a small russett 1 inch chunks
1/4 Italian Flat Leaf Parsley (adjust for taste) minced
1 T. Olive Oil
2 1/2 cups Veggie stock (adjust for consistancy)
1 Small red, orange, or yellow bell pepper minced
1 Large yellow onion minced
2-4 cloves of garlic minced
2 strips fakin' bakin' chopped (if using real bacon use it to cook the onions and other ingredients omit the olive oil)
1 1/2 cup shredded gouda or other smoked cheese
2 cups frozen or fresh corn
Cocaethyline says:
1) Add the oil and the onions to a medium stock pot or saucier, sweat them over medium heat for 5-7 minutes, or until they are translucent, stiring often (sweating extracts flavour but not necessarily add colour)
2) Raise the heat to medium high, add the bell pepper, cook untill the onion starts to change colour then add the garlic and chopped fakin' bakin', cook for 2 more minutes. Remove the ingredients from the pot.
3) Add potatos to the onion pot, cover with water unitll just submerged, boil untill soft (split easily with tongs or fork)
Cocaethyline says:
4) drain the potatos, and add back to the pot with the onion mixture, heat over medium heat stirring often. Add the stock and the parsley, bring to a simmer. Pour simmering mixture into a mixer or use an imersion blender to make a chunky soup. Do not over mix or youll have mashed potatoes, texture is the key here.
5) Add mixture back to the pot and bring up to a high simmer/ low boil
add the shredded gouda and stir untill well incorporated.
6) Serve with a crusty italian bread, rosemary flavour makes a nice accent.
Note: For a creamier soup along with the gouda add 1/8 cup cream, whole milk, half & half, or butter milk. Eat many bowls and enjoy.