Soup doesn’t always have to feed an army. The following recipe serves two and is a comforting dish I used to make for my son every wintry Saturday afternoon when he was a youngster.
4 Idaho potatoes, peeled and chopped
1 small onion, minced
2 cups chicken broth
1/2 cup milk
2 oz shredded Cheddar cheese
Salt and pepper to taste
In a medium saucepan, bring potatoes, onion and chicken broth to a boil. Reduce heat to low and simmer, uncovered, 15 minutes or until potatoes are tender. Pour half of the potatoes, all of the onions and the broth into a food processor. Add milk and cheese. Process until smooth. Return mixture to saucepan. Simmer on low until heated through. If soup is too thick, add additional milk or broth. Serves 2.
Gary: This soup is relatively light, in spite of the texture given by the cheese and potatoes once they are incorporated. Look for a white that is crisp yet has some texture and round flavors: a dry Furmint from Hungary, Verdejo from Spain, a Côtes du Rhône Blanc or white Bordeaux from France, or a richer style of Pinot Grigio from Italy. A softly dry Riesling also would be an enjoyable pairing.