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Hobbit Po-tay-to Soup

On September 22 we celebrate Hobbit’s Day! This year we made a creamy potato soup that is soul satisfying, filling enough for Smaug the dragon and precious even if Gollum doesn’t understand.  
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Prep Time 35 minutes
Cook Time 1 hour
Servings: 5 hobbits
Ingredients Method Notes

Ingredients
  

  • 2 tbsp parsley
  • 2 tsp salt
  • 1 carton chicken stock
  • 4 cups milk
  • 1/2 cup heavy cream
  • 2+ pnds potatoes * 1/2 or so of a 5 pound bag
  • 1+ 1/2 cup cheddar cheese shredded (reserve the 1/2 cup for garnish) Sharp white is great.
  • 1/2 onion, finely chopped
  • 1/2 -1 cup diced ham

Method
 

  1. Peel and wash potatoes. Chop into fourths.
  2. Finely chop 1/2 onion and brown gently. Set aside
  3. In a large stock pot, cover with water and cook the potatoes until fork tender. Do not over cook
  4. Drain potatoes, but reserve 1/2 the water. Fold butter into the potatoes until just melted. Let site while you prepare the soup base.
  5. Add chicken stock, and onions to the starch water. Add salt and bring to a simmer for 5 minutes. Add milk slowly and bring to very gentle simmer for another 5 minutes.
  6. Add cheese to the soup base and let melt, stirring constantly.
  7. Add potatoes to the soup base, and let simmer for 5 minutes.
  8. Add heavy cream
  9. Add diced ham
  10. Serve warm, or place in a slow cooker on WARM to keep an even temperature.
  11. Garnish with parsley and a sprinkle of cheese on top.

Notes

Serve with a warm baguette or garlic toast!
 
They key to making this recipe, is to be slow and patient. Careful attention to detail brings out the richest flavor profiles and creates a savory, creamy taste. 
 
It is very rich, and great for a chilly night, or a time when you need something filling between elevensies and luncheon!