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

Name: Bloodshot Eyeball Soup: Canadian White Cheddar and Potato Soup with a Cranberry Swirl
Yield: 6 servings
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

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

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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.