Friday, July 29, 2011

Corn, Potato and Cheese Soup

From: The Best Ever One Pot Cookbook

2 shallots, finely chopped
8 oz potatoes, diced
4 Tbsp flour
2 Tbsp dry white wine
1 1/4 cups milk
11 oz canned corn kernels, drained
3/4 cup grated Swiss or Cheddar cheese
8-10 fresh sage leaves, chopped
1 3/4 cups heavy cream
fresh sage sprigs, to garnish

2-3 slices of day-old white bread
2 Tbsp olive oil

To make the croutons, cut the crusts off the bread slices, then cut the remaining bread into 1/4-inch squares. Heat the olive oil in a heavy-bottomed skillet and add the bread cubes. Cook, tossing and stirring constantly, until evenly colored. Drain the croutons thoroughly on paper towels and reserve.

Melt the butter in a large pan. Add the shallots and cook over low heat, stirring occasionally, for 5 minutes, or until softened.

Add the potatoes and cook, stirring, for 2 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Remove the pan from heat and stir in the white wine, then gradually stir in the milk.

Return the pan to the heat and bring to a boil stirring constantly, then reduce the heat and simmer. Stir in the corn kernels, cheese, chopped sage, and cream and heat through gently until the cheese has just melted.

Ladle the soup into warmed bowls, scatter over the croutons, garnish with fresh sage sprigs and serve.

What I did differently from the recipe:
I used onions instead of shallots, and substituted water for the wine.

What I'll do differently next time:

Thumbs up! I love potato soups and corn soups, and cheese, so this was a tasty combination!! The croutons are definitely optional. I made just a few and they were good, but plain old crackers were delicious too. I would definitely make this again!

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