Oh the weather outside is frightful, but inside we have soup so that’s awesome. We’ve been hit with some vicious weather here in Cincinnati, so with the drop in temperature I decided to warm things up with a hearty soup, inspired by one of my favourite easy dinners: a baked potato. The secret ingredient to making this dish so magic is the LocalFolks Food Stoneground Xxpress Mustard. I won’t use any other kind.
Ready in less than 30 minutes, this is a brilliant simple soup recipe, and the toppings are really down to personal preference. I like to keep things traditional with chives, sour cream and bacon, but if you’re feeling fancy, maybe stir in some pesto, top with pico de gallo, or go all out and throw on Skyline Chili. When in Cincinnati…
2 Russet potatoes
1/2 white onion
1 tbsp. whole grain mustard
2 cups milk
2 cups chicken stock (or vegetable, just not beef!)
2 cups cheddar cheese, grated
1 cup mozzarella cheese, grated
Dice the onion and sweat on a medium heat in a large pan or Dutch oven. Peel and dice the potatoes and add to the onions and stir.
Add the chicken stock and milk, bringing the mix to a boil before reducing to a simmer. When the potatoes start to get soft (about 20 minutes), fold in all the cheese, adding salt and pepper to taste. Simmer for a further 5 minutes.
Using an immersion blender, blend until smooth and creamy. Return to the heat for 5 minutes, and serve with sour cream, bacon pieces and chives.