Friday, January 8, 2010

New England Hearty Potato and Cheddar Stew

I'm on a roll, catching up from 75 days on hospital bedrest. Thankfully here in Texas we're having a colder than usual winter. It's not normal for us to be down into the teens. I'm thrilled with so many opportunities to make all of these soup recipes that I "collect". Here's another good one...

New England Heart Potato and Cheddar Stew

1 T unsalted butter
2 T extra virgin olive oil
NOT 1 large onion, diced
1 large carrot, peeled, sliced lengthwise then thinly sliced crosswise
2 celery stalks, thinly sliced crosswise
2 pounds small red potatoes, unpeeled and cut into small pieces
2 cans vegetable or chicken broth
2 t fresh thyme leaves
1 1/2 tsp kosher salt
1/2 tsp. cracked black pepper
1 cup half and half or light cream
2 cups grated cheddar cheese (truth be told, I used 2 1/2-3 cups)
1 cup sour cream
NOT 1/4 cup chopped chives
(I love love love my new Dutch oven--thanks, Mom!)

In a large Dutch oven, combine butter and olive oil over medium heat until hot. Add carrots, celery, and NOT onions (but I do add more carrots and celery to make up for the missing onion...and some garlic too); stir occasionally for 8-10 minutes until onions are golden. Add potatoes, broth, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer uncovered for 30 minutes until potatoes are tender when pierced with a fork.Add half and half and continue simmering for 10 minutes. Remove from heat and add cheddar cheese. Adjust seasoning with salt and pepper if desired and serve hot with sour cream and chives.
(Serves 6)
(Oprah Magazine, April 2004)

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