Hearty yet simple, this comforting soup will ground everyone before or after a day of candy. Thick potato Canadian Cheddar soup suspends the cranberries in the image of an eyeball. Who knew they could be so delicious' Make in advance and serve with a green salad for a spooktacular dinner or lunch.
- Prep: 15 min
- Cooking: 20 min - 25 min
- 1 tbsp (15 mL) butter
- 1 clove garlic minced
- 1 cup (250 mL) chopped onion
- 1/2 cup (125 mL) chopped celery
- 4 cups (1 L) peeled and diced Yukon potatoes
- 4 cups (1 L) reduced- sodium chicken stock
- 1 1/2 cups (375 mL) shredded Canadian old white Cheddar cheese
- 1 cup (250 mL) 5 % sour cream
- 1/3 cup + 2 tsp (90 mL) canned whole cranberry sauce
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In large pot, melt butter over medium heat; cook garlic, onion and celery stirring for 3 to 5 min or until onion is softened. Add potatoes and chicken stock; bring to boil, over high heat. Reduce heat and simmer, stirring occasionally for about 10 to15 min or until potatoes are tender.
In a blender, in a food processor or with an immersion blender, puree until smooth; return to pot, if necessary. Stir in cheese and sour cream; heat over low heat until cheese melts.
Spoon 1 tbsp (15 mL) cranberry sauce in center of each shallow bowl and ladle soup around cranberries, not covering so it appears as an eyeball. Serve immediately.
For a Halloween cocktail party, serve hot soup in 2 oz. (60 mL) shot glasses and top with 1 tsp (5 mL) of cranberry sauce. Yield 30 servings.
Make-ahead: Cover and refrigerate up to 2 days.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||26 % / 284 mg|
|Vitamin B12:||29 %|
|Vitamin B6:||18 %|