Winter treat: Yukon gold potato and onion soup

December 14, 2008 9:04:12 AM PST
Chef Chris Koetke from Kendall College visits ABC7 Chicago to share some winter delights.WISCONSIN BLUE CHEESE, YUKON GOLD POTATO AND ONION SOUP

This recipe works well with any Wisconsin blue cheese-- the more flavorful, the better. It is great with blue cheese made from cow, goat, or sheep milk!

Serves: 10

2 Tablespoons butter

4 cups diced onions

1 Tablespoon salt

1 Tablespoon ground black pepper

1 and one-half qts. Low sodium chicken broth

2 teaspoons minced fresh thyme

2.5 pounds peeled and diced Yukon Gold potatoes

10 oz. Wisconsin blue cheese

18 oz. Hot diced cooked chicken breast meat

one-half cup cream

Chopped walnuts

1. In a large saucepan, sauté onions in butter over moderate heat until they are soft and translucent.

2. Add salt, pepper, chicken broth, thyme, and potatoes. Bring to a boil, reduce to a simmer, and cook until the potatoes are very tender (about 25-30 minutes).

3. Add cheese to soup and blend in a blender until very smooth. (Blending hot soup can be very dangerous. To blend safely, never fill the container more than half full, cover the lid with a sturdy kitchen towel which is held down with your hand, and always start blending on low speed.)

4. Transfer the soup to a clean saucepan and add cream and diced chicken. Bring back to a boil and simmer until the chicken is hot.

5. Ladle into individual bowls and top with a sprinkle of walnuts.


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