Cindy's Recipes and Writings

Ingredients

• 1 large russet Idaho® potato. diced
• 1 large Yukon Gold or golden potato, diced
• 1 large sweet potato, diced
• 1 medium shallot, sliced
• 4 cups water
• 1/2 cup butter divided
• 1/4 cup flour
• 1/2 cup milk
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 large onion, sliced
• 1/4 cup white wine
• 4 ounces grated smoked cheese (gouda, gruyere or mozzarella)
• salt and pepper to taste

Instructions

• Melt 1/4 cup butter in a small fry pan. Add onions and wine. Bring to a boil then reduce heat and simmer until onions are soft and slightly browned.
• While onions cook, bring water, potatoes and shallots to a boil. Reduce heat and simmer until tender (about 10 minutes). Add thyme.
• Remove 1 cup water from potatoes and set aside.
• Add 1/4 cup butter and milk to the potatoes. Stir in.
• In a small saucepan, stir together 1/4 cup butter and 1/4 cup flour. Cook over medium heat until butter melts and flour begins to bubble, Slowly add reserved potato water to form a roux. Whisk roux back into soup to thicken.
• Top soup with caramelized onions and grated cheese.