Bloodshot Eyeball Soup: Canadian White Cheddar and Potato Soup with a Cranberry Swirl

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
Yields 6 servings
bloodshot eyeball soup canadian white cheddar and potato soup with a cranberry swirl

Ingredients

  • 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

Preparation

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.

Tips

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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Nutrition

Nutritional Information

per serving
Energy: 299 Calories
Protein: 12 g
Carbohydrate: 33 g
Fat: 14 g
Fibre: 2.6 g
Sodium: 483 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 26 % / 284 mg
Vitamin B12: 29 %
Phosphorus: 22 %
Niacin: 18 %
Vitamin B6: 18 %