Creamy Potato Soup with Cheddar and Scallions

Ingredients

• Soup base

  30 g unsalted butter

  about 2 tablespoons

• 180 g yellow onion

  peeled and finely diced

• 120 g celery

  trimmed and finely diced

• 12 g garlic

  peeled and minced, about 3 large cloves

• 25 g all-purpose flour

  about 3 tablespoons

• 1000 g russet potatoes

  peeled weight; cut into 3/4-inch (2 cm) cubes

• 900 g water

  900 ml, about 3 3/4 US cups

• 1 g dried thyme

  about 1 teaspoon leaves

• 6 g fine table salt

  about 1 teaspoon; extra seasoning changes the nutrition

• 1 g ground black pepper

  about 1/2 teaspoon

• 600 g whole milk

  weighed; approximately 580 ml or 2 1/2 US cups

• Cheddar and scallion finish

  90 g sharp cheddar cheese

  freshly grated; 60 g for the soup, 30 g for topping

• 30 g scallions

  trimmed and thinly sliced, for topping

Directions

1. Soften the vegetables and coat with flour

   Melt the butter in a large heavy pot over medium-low heat. Add the diced onion and celery and cook for 6–8 minutes, stirring, until softened without browning. Add the garlic and cook for 30 seconds. Sprinkle in the flour and stir for 1 minute so it coats the vegetables evenly. Keep the heat gentle so the garlic and flour do not scorch.

2. Simmer until the potatoes are tender

   Add the water gradually, stirring and scraping the bottom to loosen the flour. Add the potato cubes, thyme, salt and pepper. Bring to a gentle boil, then reduce the heat and partly cover. Simmer for 18–22 minutes, stirring occasionally, until a fork slides easily through several potato pieces. The liquid should bubble gently rather than boil hard. If the potatoes are still firm, continue simmering until tender.

3. Mash part of the soup for body

   Turn the heat off. Use a potato masher directly in the pot to crush roughly half the potato pieces, stirring between a few presses. Leave plenty of small chunks for texture. The starchy liquid should become thicker and pale. Do not use a high-speed blender or keep mashing after the soup has the texture you want.

4. Finish with milk, cheddar and scallions

   Stir in the whole milk. Return the pot to low heat for 3–4 minutes, stirring, until hot throughout and just beginning to steam; avoid a vigorous boil. Turn the heat off and stir in 60 g of the grated cheddar a little at a time until melted. Divide the soup among six bowls and top evenly with the remaining 30 g cheddar and the sliced scallions. If it is too thick for your preference, stir in a small splash of water. Taste before adding any extra salt, because the cheddar contributes seasoning.