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Learn how to make creamy potato cheese soup with this easy and delicious recipe from Chef Jason Hill.
Tags:Creamy Potato Soup Recipe,cheese,chef jason hill,chef tips,cheftips,cheftipsonline,chowder,creamy potato cheese soup,potato,soup
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One of Americas favorite comfort food potato soup is served everywhere from steak house to country dinners.
Hi I’m Chef Jason Hill and today we’re making a creamy potato soup recipe that’s dressed up with smoked Gouda cheese.
Let’s start with one table spoon of dried basil, half stick of butter, two cups of shredded smoked Gouda cheese, six small red potatoes that I’ve diced. I’m going to show you easy way to dice a potato, first take one edge off turn it over, take the next edge off turn it over until you have a square. Set it back up right, and one strip, two, and three and set it back up right one, one, two turn it towards you, go there, and dice your potato. Two carrots that I’ve diced, two celery stocks and one small diced onion, one teaspoon of garlic-shallot puree or two cloves of garlic, two cups of heavy cream and six sups of chicken stock.
Now that I’ve prep all of my ingredients for this soup, I turn my stockpot on medium high I’m going to melt the butter down and we’re going to add the celery, onion and carrot. Now the butter is melted and then add the onion carrot and celery, I’m going to cook this down until the onions are translucent.
Now we’re going to add our basil and then the garlic shallot puree. After three minutes of stirring this mix let’s add our potatoes and stir for another three minutes. Now carefully pour in your six cups of chicken broth, now the soups have been boiling for about 20 minutes, we’re going stir in one tablespoon at a time to get it to thicken. You want to whisk that as soon as you drop it in to avoid any lumps. Okay, you can see the consistency there that it’s thickened up, we’re going to add the cream, whisk that in and let this simmer for a good 20 minutes and we’re going to finish up with the cheese. If you cant find smoke Gouda steak house secret to that velvety textures processed cheese such as Velveeta.
And we’re going to slowly stir in the cheese and melt it down and we’ll be ready to eat. My last step before enjoying this wonderful soup is to hit it with some fresh crack pepper. Hope you enjoy it.