Michael's Potato Cheese Soup

Michael (left) and his partner Tony (Courtesy of Carolyn Halloran/West County Independent)

Potatoes are central to Irish cuisine and have brought both joy and tragedy to the Irish people. This recipe comes from Michael Collins, the chef at the Green Emporium in Colrain, Massachusetts, now a pizzeria. Michael likes to serve hearty soups along with his pizza. This one reflects his Irish heritage and therefore serves as an appropriate addition to a Saint Patrick’s Day (or week!) menu.

He warns that the soup is quite heavy; if you look at it closely, you’ll see that it’s definitely NOT low in fat. Serve it in small quantities as part of a balanced lunch, however, and you’ll enjoy it without feeling too guilty.

We tend to think of potatoes as not terribly full of flavor, but this recipe shows that they can star in a dish. It occurs to me that chives might be nice as a garnish instead of the suggested herbs……..

Ingredients:

2 tablespoons canola oil
1 tablespoon minced garlic
1 cup chopped leeks or green onions
3-1/2 cups diced potatoes
3 cups vegetable or chicken stock
1 cup grated cheddar cheese (a little more if you must, but don’t go overboard)
1/2 cup milk or half and half
1/4 cup chopped fresh dill or parsley
crumbled bacon for garnish (optional)

Instructions:

Heat the oil in a saucepan over medium heat. Add the garlic and leeks or onions. Sauté for 5 minutes.

Add the potatoes and stock. Bring the soup to a boil, cover it, and simmer it for about 15 to 20 minutes or until the potatoes are cooked through. Mash the potatoes a little if you see large chunks, but don’t get rid of them entirely.

Stir in the remaining ingredients (save a little of the herb for garnish), and cook for 1 minute more, stirring. Crumble a little bacon on top if you like for extra flavor (and calories, I fear). The leftover parsley or dill also looks nice on top.

Serves 4 to 6.