With that in mind, I am particularly proud of this simple yet appeasing recipe, because my daughter loves it, and specifically requests it by name, without the crab, that's my garnish of choice. Since the weather has begun to warm, I don't make it as often, but I'm sure she would enjoy it just the same in the middle of summer, to which if requested, I would most humbly abide.
8 c. cubed russet potatoes, about 7 large
chicken or vegetable stock
1-1/2 c. 2% milk
1 small onion, chopped
2 cloves garlic, pressed or finely minced
4 tbsp. butter
1/2 to 3/4 c. grated White Cheddar cheese, more if desired
Olive oil for drizzling
Oyster crackers for garnish
Crab meat for garnish
In a medium heavy bottomed pot or dutch oven, over medium high heat, cover potatoes, onions and garlic with cold or room temperature stock or water by about 1 inch.
Bring up to a boil, then reduce to medium, Cover and cook potatoes until tender, about 20 minutes.
Remove from heat, and stir in milk.
With an immersion blender, blend until smooth.
Adjust thickness to taste by adding more stock, milk or water.
Place back over heat and reduce to simmer.
Stir in cheese and butter and simmer until heated through stirring often, about 5 minutes.
Drizzle with olive oil if desired.
Makes 8 to 10 servings.