Hokkaido Cheese Soup
A warming bowl of Hokkaido's finest — melted cheese, potato, and cream in a broth that tastes like the island itself.
Ingredients
| 3/4 cup (90g) | Mild melting cheese such as Gouda, grated | |
| 2 | Medium potatoes, diced | |
| 1 | Medium onion, diced | |
| 2 tablespoons | 30 ml | Butter |
| 2 cups (480ml) | Chicken broth | |
| 1 cup (240ml) | Whole milk | |
| 1/2 cup (120ml) | Heavy cream | |
| to taste | Salt and white pepper | |
| — | Chives or parsley, to garnish |
Instructions
- Melt butter in a saucepan over medium heat. Add onion and cook 6 minutes until soft.
- Add potato and chicken broth. Bring to a boil, reduce heat, and simmer for 12-15 minutes until potato is very tender.
- Use a potato masher to partially blend, leaving some chunks for texture.
- Add milk and cream, heat over low heat. Do not boil.
- Stir in grated cheese a handful at a time until melted after each addition.
- Season with salt and white pepper. Serve in bowls topped with chives or parsley.