Irish Cheddar Potato Soup with Asparagus
4

Serves 8

Just in time for spring asparagus at its best, ladle up this creamy potato soup with tender asparagus "coins" and Irish cheddar for lunch or supper. It can be made up to three days ahead, adding the cheese when you reheat it.

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    Ingredients: 
    • 3 tablespoons 365 Everyday Value® Unsalted Butter
    • 3 large leeks, white and light green parts only, chopped
    • 2 pounds medium red potatoes, peeled and cut into 3/4-inch chunks
    • 1 (48 ounce) box 365 Everyday Value® Organic Low-Sodium Chicken Broth
    • 3 cups 2% milk
    • 1 1/2 teaspoon fine sea salt
    • 6 sprigs fresh thyme
    • 1 pound asparagus, ends trimmed, thinly sliced into coins
    • 2 cups (1/2 lb) grated Kilaree Cheddar, divided
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    Method: 

    Melt butter in a large pot over medium heat. Add leeks and cook, stirring often, until tender, 10 to 15 minutes. Add potatoes, broth, milk, salt and thyme; bring just to a boil, scraping up any browned bits. Reduce heat to medium-low, cover and simmer until potatoes are very tender, 20 to 25 minutes; discard thyme.

    Working in batches, carefully purée soup in a blender until smooth, and then return to pot. Return to a simmer, add asparagus and cook until just tender, 3 to 5 minutes. Remove from the heat, gently stir in 1 1/2 cups cheddar and ladle into bowls. Garnish with remaining cheddar and serve.

    Nutritional Info: 
    Per Serving:320 calories (140 from fat), 16g total fat, 10g saturated fat, 50mg cholesterol, 790mg sodium, 32g carbohydrate (4g dietary fiber, 9g sugar), 14g protein

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