Creamy Potato & Sharp Cheddar Soup

INGREDIENTS

• 1.5 oz. Olive Oil  

• 4 oz. Onion, diced small 

• 3 Cloves Garlic, minced 

• ½ tsp. Ancho Chili Seasoning   

• ½ tsp. Celery Seed Ground 

• 1.5 oz. Flour All Purpose

• 32 oz. Chicken Stock 

• 16 oz. Whole Milk 

• 8 oz. Heavy Cream

• 2 Lbs Russet Potatoes, diced large 

• 6 oz. Sour Cream 

• 16 oz. Pine River Sharp Cheddar Cheese Spread 

• 12 oz. Ham, diced 

DIRECTIONS

1. In a large heavy bottomed sauce pot, add the olive oil and place it over medium heat until the oil starts to shimmer.

   
   

2. Sweat down the onion and garlic with the ancho seasoning and celery seed powder until the onion is translucent.  Stir the pot frequently to keep the vegetables from sticking to the pan and season with salt and pepper as desired. 

   
   

3. Whisk in the flour to make the roux and cook for 2 to 3 minutes.  

   
   

4. Stir in the chicken stock, whole milk, heavy cream and potatoes and bring up to a gentle simmer.

   
   

5. Simmer the mixture, stirring occasionally until the potatoes are completely soft. 

   
   

6. Add the sour cream and the pine river cheddar cheese spread. 

   
   

7. Using an immersion blender or tabletop blender, carefully blend the soup until smooth.

   
   

8. Adjust the seasoning and viscosity as necessary. 

   
   

9. Fold in the diced ham and bring up to 165 degrees prior to serving.  

   
   

10. Garnish with scallions and cheese crisps, if desired.