Seattle Courant

Potato Cheddar Chowder

Potato Cheddar Chowder
By Acacia Jackson
November 3, 2008 09:11PM

Each time I make it a little differently (the variety of potato changes depending on what I have in the pantry and I add varying amounts of cheese), but it is always a hit. I peel the potatoes, but if you use red or purple potatoes you could leave them on and the color would be beautiful. This recipe quickly became a winter staple for me. I hope you enjoy it.

6 medium potatoes
1 medium onion (finely chopped)
4 Tbsp butter
2 Tbsp flour
6 c. vegetable broth (enough to cover the potatoes)
1 c. milk
6 oz sharp cheddar cheese (shredded)
2 Tbsp fresh sage (chopped)
Salt and pepper to taste
Sour cream

Chop the onions finely (I use a mini electric food processor) and brown in 2 Tbsp of butter in a large pot. Slice the potatoes and add to the onions. Cover with the vegetable broth and boil until the potatoes are nearly falling apart. Strain the potatoes and onions from the broth and blend/whip with an electric mixer. Melt the remaining 2 Tbsp of butter in a pan. Slowly add the flour and 1 c. of the broth, stirring constantly, until thick. Fully incorporate this into the remaining broth in the pot. Add the whipped potatoes and onions back into the thickened broth. Add milk, cheese, sage, salt, and pepper. Adjust amounts to taste. Heat on medium-low until the cheese is melted. Serve with a dollop of sour cream and a sprig of fresh sage.