Potatoe, Cheddar & Chive Soup

Soup's on
Alanna from A Veggie Venture collects soup recipes the whole February. I tried a soup recipe for my new slow cooker. In Germany slow cookers don’t have a great vogue, so I bought a slow cooking book. My sons said the

Potatoe, Cheddar & Chive Soup

Potatoe, Cheddar & Chive Soup

was the best soup I’ve ever cooked. It was really delicious!

-=========   REZKONV-Recipe – RezkonvSuite v1.4
Title:   Potatoe, Cheddar & Chive Soup Button German
Categories:   Soup
Yield:   4 to 6 Servings


500 grams   Potatoes, peeled and sliced, 4 large
1 liter   Chicken stock, plus more as needed, 4 cups
1 large   Clove garlic
160 grams   Shredded sharp Cheddar cheese, or a mixture of
      — sharp Cheddar and smoked Gouda, 1 cup
1/4 cup   Chopped fresh chives
      Salt and freshly ground black pepper
250 ml   Heavy cream, half-and-half, or sour cream
      — 1 cup, optional
40 grams   Crumbled sharp Cheddar cheese, for garnish,
      — 1/4 cup


978-1580084895 * The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World: One-Pot Meals from Around the World *
ISBN 1-56006-489-3
      Edited *RK* 02/09/2007 by
Ulrike Westphal


The combination of potatoes and cheese just can’t be beat, especially here, in this rich, filling soup.

Place the potatoes and 1 cup of the stock in the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are just tender. Transfer two-thirds of the potatoes to a food processor or blender. along with the cooking liquid. Add the garlic. Blend to the desired consistency: a blender will yield a smooth texture, a food processor a rough, rustic consistency. Return the potato puree to the slow cooker and stir in the shredded cheese, the remaining 2/3 cup stock, and the chives. Cover and cook on low for 30 minutes, or until the soup is well heated. Add extra stock or water if the soup is too thick. Break up the whole potato slices with a fork to achieve a texture that suits you. Season with salt and pepper. Stir in the cream just before serving. Ladle into soup bowls, sprinkle with the crumbled cheese, and serve immediately. For a Southwestern version of this soup, use cilantro instead of chives. and add 1 (4-ounce) can chopped roasted green chiles and 1 teaspoon each ground cumin and coriander.

Mount Palomar Winery in Temecula. California. is currently the only United States winery to make wine from the Cortese grape. In northern Italy, the grape is used to make a wine called Gavi di Gavi. It’s a lovely. smooth, relatively light-bodied, crisp white wine that goes well with either version of this soup.


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3 thoughts on “Potatoe, Cheddar & Chive Soup

  1. Alanna (Gast)

    Just Lovely!
    Ulrike ~ What a lovely soup and here’s to lots of great recipe for your new slow cooker! Thanks for your special contribution to Soup’s On, I’m in the middle of updating the round-up so your post will be live shortly!

  2. Alanna (Gast)

    And I just realized that I recently purchased the second edition of the same cookbook and am loving it! Look for an onion soup for the slow cooker in a few days!


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