Potato And Cheddar Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Potato And Cheddar Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Potato And Cheddar Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cups water
• 2 cups peeled and cubed red
• potatoes
• 3 tablespoons melted butter
• 1 small onion, chopped
• 3 tablespoons all-purpose flour
• salt and pepper to taste
• 3 cups milk
• 1/2 teaspoon white sugar
• 1 cup shredded Cheddar cheese
• 1 cup diced ham

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender

Step 2: Technique & Execution

Drain reserving 1 cup liquid

Step 3: Technique & Execution

Stir in butter, onion and flour

Step 4: Technique & Execution

Season with salt and pepper

Step 5: Technique & Execution

Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham

Step 6: Technique & Execution

Simmer for 30 minutes, stirring frequently.