Cheese And Potato Soup: Perfect Pairing Ideas

There are many types of cheese that can be used in potato soup, such as Swiss, cheddar, and extra sharp cheddar cheese. The type of cheese you use can depend on the desired flavour and texture of the soup. For example, cheddar cheese is known for its tanginess and ability to melt smoothly, while extra sharp cheddar adds a stronger flavour. Swiss cheese is also a popular choice, as it blends well with other ingredients to create a rich and comforting soup.

Cheddar cheese

For the best flavour, it is recommended to use a high-quality, yellow cheddar cheese. Extra sharp cheddar is also a good choice, and white extra sharp cheddar can be used as an alternative. It is important to start with block cheddar cheese, as pre-shredded cheese is coated with an anti-clumping agent that can interfere with its ability to melt smoothly.

To make the soup, butter is melted in a large saucepan over medium heat. Onion is then added and sautéed for a few minutes, followed by garlic. Potatoes and broth are added next, and the mixture is brought to a boil. It is then simmered until the vegetables are tender.

A cup of the mixture is then transferred to a blender or food processor and pureed until smooth. This mixture is returned to the saucepan, and milk is added. The soup is heated over medium heat until hot, but not boiling. It is then seasoned with salt and pepper to taste.

Finally, shredded cheddar cheese is stirred into the soup until melted and heated through. The soup is ladled into bowls, and the remaining cheese is used as a topping, along with the bacon and chives.

This soup can be customised by adding fresh carrots or using heavy cream instead of milk. It can also be made in a slow cooker, adding the cheese at the end to melt into the soup.

Swiss cheese

Choosing the Right Swiss Cheese

When selecting Swiss cheese for your potato soup, opt for a good-quality variety. Look for cheese with a smooth, creamy texture and a mild, nutty flavour. Avoid Swiss cheese that has large eyes (holes) as it tends to be drier and crumbles easily. If you can, buy Swiss cheese in blocks and shred it yourself, as pre-shredded cheese is often coated with an anti-clumping agent that can affect its melting properties.

Amount of Swiss Cheese to Use

The amount of Swiss cheese you need will depend on the recipe and your personal preference. A good rule of thumb is to use enough cheese to give the soup a distinct cheesy flavour without overpowering the other ingredients. Typically, a cup or two of shredded Swiss cheese is sufficient for a standard-sized batch of potato soup.

Adding Swiss Cheese to the Soup

There are a few ways to incorporate Swiss cheese into your potato soup:

• Melt the cheese into the soup: This is the most common method. Add shredded or cubed Swiss cheese to the soup towards the end of the cooking process, stirring until it melts completely.
• Use it as a topping: You can also sprinkle shredded Swiss cheese on top of the soup just before serving. This adds a nice presentation and allows each person to adjust the cheesiness of their bowl.
• Create a swirl: For a more elegant presentation, ladle the soup into bowls and top it with Swiss cheese. Then, gently swirl the cheese through the soup, creating a marbled effect.

Complementary Ingredients

To enhance the flavour of the Swiss cheese in your potato soup, consider adding complementary ingredients such as:

• Green onions: Sautéed green onions can provide a subtle onion flavour that pairs well with Swiss cheese.
• Ham: Diced cooked ham adds a savoury element that complements the cheese.
• Marjoram: A pinch of marjoram can enhance the nutty flavour of Swiss cheese.
• Parsley: Fresh chopped parsley adds a bright, herbal note to the soup.

Recipe Example: Swiss, Ham, and Potato Soup

Ingredients:

• 2 medium potatoes, peeled and diced
• 2 green onions, chopped
• 4 slices of Swiss cheese
• 2 cups cooked ham, diced
• 2 cups of milk
• 2 tablespoons of flour
• Salt and black pepper to taste
• Margarine or butter

Directions:

• Cook the diced potatoes in a saucepan with just enough water to cover them. Drain the potatoes when they are tender and set them aside, reserving a cup of the potato cooking liquid.
• In a large saucepan, melt some margarine or butter. Add the chopped green onions and sauté until tender. Remove the onions from the pan and set them aside.
• Add the flour to the melted margarine and stir until well combined. Cook over medium heat until the roux turns a golden colour.
• Using a whisk, gradually stir in the milk and reserved potato cooking liquid. Whisk until the mixture is smooth and lump-free.
• Bring the soup to a gentle boil or until it thickens.
• Add the diced ham, cooked onions, and Swiss cheese to the soup. Return the cooked potatoes to the pot as well.
• Stir the soup until the cheese is melted and all the ingredients are combined.
• Season with salt and pepper to taste. If the soup is too thick, you can add the final cup of milk to adjust the consistency.

Extra sharp cheddar

Firstly, it is important to use block extra sharp cheddar cheese and grate it yourself. Pre-shredded cheese is coated with an anti-clumping agent that stops the cheese from melting smoothly and evenly. Grating your own cheese will ensure that it melts properly into your soup.

Secondly, it is best to use yellow extra sharp cheddar to achieve the richest colour. This will make your soup look as good as it tastes!

When it comes to adding the cheese to your soup, there are a few options. You can stir the cheese into the soup until it is melted and combined. Alternatively, you can ladle the soup into bowls and top each bowl with cheese. This will ensure that the cheese does not become overcooked and retains its flavour and texture.

Finally, extra sharp cheddar pairs well with other ingredients that are commonly found in potato soup. For example, it tastes great with bacon, chives, and onion.

Shredded cheese

A good melting cheese will be key to a smooth and creamy soup. Pre-shredded cheese is coated with an anti-clumping agent, which can interfere with its ability to melt smoothly. So, it is best to shred your own cheese from a block.

A sharp cheddar cheese is a popular choice for potato soup. It has a strong flavour and melts well. It is best to choose a yellow cheddar for the richest colour. An extra sharp cheddar will give the best flavour.

When adding shredded cheese to your potato soup, it is best to remove the soup from the heat first. Then, add the cheese and stir until it is almost melted. Let the soup stand for a few minutes before serving. This will allow the cheese to melt fully and evenly throughout the soup.

Gruyere or Gouda

Gruyere and Gouda are both excellent choices for potato soup, and each brings its own unique qualities to the dish.

Gruyere is an aged, hard cow's milk cheese from Switzerland with a strong, earthy flavour and fruity notes. It is an excellent melting cheese and will lend a rich, nutty taste to the soup. Its strong flavour means a little goes a long way, so it is perfect for adding a distinct character to the soup without being overpowering.

Gouda, on the other hand, is a semi-soft, mild, cow's milk cheese from the Netherlands. It has a slightly sweet flavour with a nutty undertone and is also renowned for its melting qualities. Gouda will add a subtle, sweet taste to the soup and is an excellent choice if you want the cheese to blend seamlessly with the other ingredients.

Both cheeses are versatile and can be used in a variety of dishes, but their melting qualities and distinct flavours make them ideal for potato soup. They are similar enough that you could even use a combination of the two to create a complex, layered flavour profile.

When selecting your cheese, be sure to buy block cheese and grate it yourself. Pre-shredded cheese is coated with an anti-clumping agent that can interfere with its ability to melt smoothly. Also, be sure to buy regular, unsmoked cheese, as smoked varieties of these cheeses have their place but will alter the flavour profile of your soup.

Frequently asked questions