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Categories:
russet potatoes Cheddar onion chiles chicken broth milk white pepper black pepper aleppo pepper salt
Viewed: 16 - Published at: a year agoIngredients
- 2 large russet potatoes
- 1 block Cotswald Cheddar
- 1/2 medium onion - minced
- 1/2 can mild chiles - minced
- chicken broth
- skim milk
- white pepper
- black pepper
- aleppo pepper
- salt
Method
- Peel potatoes and cut into 1/2 inch squares. Sautee onions in some oil in a medium-sized pot. Add potatoes and just cover with chicken broth. Bring to a boil, then simmer until the potatoes are soft.
- Remove from heat. Add diced chiles and blend with an immersion blender, adding milk to thin.
- Mince up the cheddar. Put soup back on low heat. Stir in the cheddar and add seasonings.
- Stir thoroughly to melt the cheese.
