Wendy’s Quick Potato Soup
Serves 4
1 very large russet potato, about 1 pound
1 medium onion
3 cups chicken or vegetable stock
4 ounces shredded cheese at room temperature
1 cup milk, half-and-half, or cream at room temperature
Salt and freshly ground black pepper
Minced parsley leaves, optional for garnish
Sliced chives, optional for garnish
Sliced green onions, optional for garnish
Crumbled bacon, optional for garnish
Paprika, optional for garnish
1. Peel potato and cut into small chunks.
2. Peel onion and cut into small chunks; should be about 1 cup.
3. Bring stock to a boil
4. Add potato and onion to stock. Reduce stock to a simmer. Cover pot.
5. Simmer about 15 minutes or until potato and onion are tender.
6. Use an immersible blender to purée incomplete soup, or pour into a
blender, purée in batches, and then return to pan.
7. Add cheese and stir until it is melted.
8. Stir in milk, half-and-half, or cream and heat gently but do not boil.
9. Season to taste with salt and pepper.
10. Garnish as desired before serving.
NOTE: Recipe can be used to make chilled potato soup. In this case, don’t use cheese. After puréeing in Step 6, chill incomplete soup for up to two days or freeze for up to a month. Then, thaw if need be, and follow Step 8. Chill again. When ready to serve, follow Steps 9 and 10.
