Carrot Potato Cheese Soup with Corn
1/4 C. butter
1 large onion, chopped
1 lb. carrots, chopped
3 cloves garlic, minced
1 jalapeno chile, seeded and minced (optional)
3 lbs. potatoes, peeled and chopped
4 C. chicken or vegetable stock
1 C. water
12 oz. frozen corn, defrosted
1 T. worcestershire sauce
2 t. mustard powder
1/2 C. cream (optional)
8 oz. extra sharp cheddar, shredded
freshly ground pepper
In a large pot, saute the onions and carrots in butter over medium-low heat for about 10 minutes or until just starting to brown.
Add garlic and jalapeno (if using) and cook, stirring for one minute.
Add potatoes, broth and enough water to barely cover the potatoes (only if needed). Bring to a boil then reduce heat, cover, and simmer for about 30 minutes or until potatoes are tender.
Remove from heat and pass soup mixture through a food mill. You could also puree in a food processor or blender, or mash in the pot using a potato masher, depending on what consistency you prefer.
Return soup to medium-low heat and add corn, worcestershire and mustard powder. Cook, stirring until the corn is heated through.
Turn heat to low, stir in cream (if using) and shredded cheddar cheese and stir until cheese is melted and incorporated. Remove from heat.
Season with salt and lots of fresh ground pepper.