Ingredients4 medium oblong baking potatoes, peeled and diced (4 cups/1 L)
1 large onion, chopped
1/2 tsp (2 mL) paprika
Salt and pepper
2 cups (500 mL) reduced-sodium vegetable broth
2 tbsp (30) white wine vinegar
1 cup (250 mL) 10% or 18% cream
3/4 cup (175 mL) shredded Canadian old Cheddar cheese, divided
1 green onion, thinly sliced (or 1 tbsp/15 mL minced chives)
Preparation
In a pot, combine potatoes, onion, paprika, 1/4 tsp (1 mL) each salt and pepper,
broth and 2 cups (500 mL) water; cover and bring to a boil over high heat. Reduce heat to medium-low,
cover and boil gently, for 15 min or until potatoes are soft.
Meanwhile, in a measuring cup or bowl, gradually whisk vinegar into cream; let stand until slightly thickened.
Remove soup from heat. In a blender, in batches, or with an immersion blender, purée soup until smooth. Return to pot, if necessary. Stir in three-quarters of the cream mixture; heat over medium heat, stirring often, just until steaming (do not let boil). Remove from heat and stir in 1/2 cup (125 mL) of the cheese. Season to taste with pepper and up to 1/8 tsp (0.5 mL) more salt.
Ladle soup into bowls, drizzle with the remaining cream mixture and sprinkle with remaining cheese, green onions.
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