Cafe Flora is quickly becoming one of my favorite cookbooks. I have not made anything from this cookbook that I have not loved. This soup is no exception.
Dutch Potato Soup
from Cafe Flora Cookbook
2 tablespoons olive oil
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 1/2 pounds potatoes, unpeeled and sliced
4 cups vegetable stock
1 teaspoon caraway seeds toasted and ground
3/4 cup beer, lager or pilsner
1 cup heavy cream
1 1/2 cups smoked Gouda cheese
Freshly ground pepper
Heat the oil in a heavy-bottomed soup pot over medium heat. Add the onion and 1/2 teaspoon salt, and saute until the onion is soft and translucent, about 10 minutes, stirring several times. Add the garlic and cook 1 minute more. Add the potatoes and stock. Bring the pot to a boil, cover, and cook the potatoes until tender, about 10 minutes. Puree the soup with an immersion blender. Add the ground caraway seeds and beer. Bring to a boil then stir in the cream. Return the soup to a simmer and stir in the cheese, a half cup at a time until it's melted. Simmer for 2 minutes, stirring constantly, to melt the cheese. DO NOT BOIL, or you will curdle the soup. Season to taste with salt and pepper, and serve at once.