Potato Soup

The Back Story
WHAT YOU NEED
 
2 tablespoons canola oil
1 medium yellow onion, chopped
4 garlic cloves, minced
4 tablespoons unsalted butter
4 Yukon potatoes, quartered, skin on and parboiled
3 cups low sodium chicken stock
½ cup heavy cream
1 cup Monterey jack cheese, shredded
1/2 cup cooked brisket, chopped
Kosher Salt 
Freshly ground black pepper
 
 
WHAT TO DO
 
1. Heat a cast iron Dutch oven over medium heat.  Add 2 tablespoon of canola oil and cook onions for 3-4 minutes or until soft. Add garlic, butter, potatoes, chicken stock and cream. Bring to a boil.  
 
2. Pour soup into blender and puree until smooth. Add 3/4 cup of cheese and stir until soup thickens.
 
3. Serve and garnish with hot brisket, remaining cheese and green onions.  Drizzle soup with olive oil and serve hot.
 
Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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