Armed with an Eric Akis recipe and our still prosperous potato stash, I set to make a potato soup with ham and cheddar. I haven’t made a soup that required blending since an experiment with my Mum’s ancient immersion blender, but since we are now equipped with a shiny new food processor, I thought it was about time I tried it again.
This recipe was so easy, with the most difficult thing being the ladling of the soup into the food processor, having to be careful not to spill any of the potato-y goodness. I didn’t have any thyme on hand, but the aromatic dried oregano seemed to work just fine in its place, and I added some corn and peas for texture and good (vegetable) measure.
I loved the result – the pureed potato and onion provided a natural richness to the soup that even cream couldn’t compete with, while the white pepper added some needed depth. Mack wasn’t too keen on the cubes of ham, but I, on the other hand, loved it.
Potato Soup with Ham and Cheddar
Thanks Jon for the suggestion of such a soup process – we’ll definitely be making it again!
Only Here for the Food 
I used to be a wand kind of guy, but now I just blitz batches of soup in the blender. A bit easier at times than dragging my big food processor out. Nothing says colder weather like potato soup! Looks yummy.
I agree, a blender would definitely be easier (especially with cleaning), but when I was deciding between a blender and a processor, I figured the latter would be more versatile. I still haven’t used it to its full potential though, so that is yet to be seen!