2 tablespoons extra-virgin olive oil
2 onions
5 cloves garlic
5 cups 1/4" diced unpeeled new potatoes
2 teaspoons salt
4 cups milk
1 tablespoon dijon mustard
1 cup shredded cheddar cheese
saute onions and garlic in olive oil until soft, approximately five minutes. add potatoes and one teaspoon of salt and saute for about two minutes. stir in mustard and milk. bring to boil and then let simmer for 30 minutes. whisk in remaining teaspoon of salt and cheese. season to taste.
as featured in week one of environmom.com's meatless supper club. this could really be called something like "csa box in soup form" as the onions, garlic, potatoes and chives i garnished with all came from my csa farm. that was part of the fun in this recipe. although both andy and i enjoyed it last night for dinner, i'll admit that the leftovers for lunch were better as it gave all the flavors a chance to meld together. the mustard is the secret ingredient, giving it a bit of punch to brighten up the flavor of the potatoes.
