Dutch Potato Soup

I promise I will get back to the kitchen and cooking regularly soon. Last week was a busy week (poor David had to eat frozen pizza), so here is a soup I made a while back but never posted. It was really good, but we made it with Chipotle Biscuits and they stole the show...

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

Salt

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.