Lynne Tolley stops by to share how to make the perfect Potato Cheddar Soup to enjoy before the temperatures start to warm up again.
Potato-Cheddar Soup with Quick-Pickled Jalapenos 4-6 Servings
2 jalapenos
2-3 limes, halved
Kosher salt & black pepper
White sugar, large pinch
3 Tbsp butter
1 large onion, chopped
2 celery stalks, diced
4 garlic cloves, minced
½ tsp chili powder
2 ½ lbs Yukon Gold potatoes, cut into small dice
1 quart (4 cups) chicken broth
2 cups grated Cheddar cheese
1 cup half & half cream
3 green onions, thinly sliced
Thinly slice the jalapenos, discarding the seeds if you like. Put slices in a bowl and squeeze enough lime juice to cover. Add a pinch each of salt & sugar. Let sit at room temperature while you make the soup. This is for the garnish.
In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
Add potatoes, broth, and 2 teaspoons of salt and bring to a simmer. Cook until potatoes are very tender, 30-40 minutes.
Using an immersion blender or transferring the soup to a regular blender in batches, puree the soup, adding some water to thin it out. (The soup can be as thick or brothy as you like.)
Return the soup to the pot if you removed it and reduce heat to medium low. Add cheese and half & half and cook at a very gentle simmer, stirring, until the cheddar melts, 1-2 minutes. Taste for salt & pepper.
Top each bowl with pickled jalapenos, plus a drizzle of their picking liquid and a pinch of chili powder, green onion slices, and Cheddar.
Tip: The jalapenos can be prepared up to 5 days ahead and stored in the refrigerator; they get softer and more pickle-y as they sit.
For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, visit https://www.jackdaniels.com/en-us/Miss-Mary-Bobos-Restaurant or call (931)759-7394.
