Smokey Potato Soup

~Shopping List~

8 yukon gold potatoes, washed and cubed (reserve 2 cubed potatoes)
1/2 cup of cooked and diced Virginia smoked ham
100g shredded, smoked Gouda (about 3/4 cup)
100g shredded, extra old Cheddar (about 3/4 cup)
6 cups of chicken or vegetable broth/stock
1 cup of heavy cream (*warning* you can substitute lesser cream or milk but it just won't be as tasty)
4 shallots, diced
2 clove of garlic, minced
20g fresh rosemary
1 bay leaf
salt and fresh cracked pepper to taste
1/2 tsp each of mustard powder, onion powder and white pepper
6 tbsp butter


~Chopping Block~

Dice Potatoes
Dice Ham
Shred Cheese
Dice Shallots


~Stove Top~

In a non-stick skillet- melt 3 tbsp of butter and begin to saute the 2 potatoes that you set aside from the rest of the pile. Make sure you do this on a low heat so as not to brown them too fast. We'll come back to this pan.

In a stock pot- melt the remaining butter and add shallots and garlic. Saute on medium heat until shallots are caramelized (golden). Add remaining potatoes, rosemary, stock and seasonings. Bring to a soft boil. Cover and let bubble until potatoes are soft.

Back to the skillet- Once the potatoes are browned, add the ham and turn the heat up to med high. This should only take several minutes. Remove from heat and turn off the burner.

Back to the pot- Remove the pot from the burner but leave the burner on. Using a hand mixer (if you don't have one use a blender or Cuisinart) blend the mixture until smooth. Taste and adjust seasonings. Slowly stir in the cream and then the cheeses. Add the sauteed potatoes and ham. Heat for several more minutes then serve.
Garnish with a few shreds of gouda and a sprig of fresh rosemary. Serve with cracked pepper flat breads.

You're welcome ;o)