Friday, March 11, 2016

Creamy White Cheddar Potato Soup with Crab

Potato soup is one of my oldest daughter Genesis' favorite foods right now.  She has undoubtedly had at least 10 food phases in her 9 years including but not limited to  creamed corn, blue cheese crumbles, hotdogs, grilled cheese, steamed broccoli, cuties, broccoli casserole, bologna sandwiches, salads and homemade macaroni and cheese.  During these food phases, the items mentioned above were the only 1 thing I could guarantee she would consume when the menu was not to her liking.  She is currently also rather fond of yogurt, strawberry only, preferably Yoplait and  Ramen, beef only, by MARUCHAN only, with cheese- only! You may be thinking all 'Ramen' are created equal, as did I to some degree, until the particular supermarket I was in one day didn't carry that brand, so I went with what was available.  Sure enough, when I prepared them for her that evening as per her request, with cheese, she said "Yuck, I'm not eating these" and she kept her word. I tried this again later on in the month two more times, same result.   Genesis and my younger daughter Bronwyn are currently both head over heels for all-fruit smoothies made with coconut water, instead of dairy.
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.

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