By chef Jamie Roraback
To serve 4:
¼ cup vegetable oil 2 cups potatoes with skin, diced ½ inch
1 cup onion, diced ½ inch 2 ½ cups chicken or vegetable broth
½ cup grated cheddar cheese ½ cup heavy cream or milk *optional
½ cup red bell pepper, chopped ½ cup corn kernels
4 TBSP scallions, chives, or cilantro, hot pepper sauce, salt and pepper to taste
Preheat oven to 450. Lay diced potatoes and onions in a single layer on separate sheet pans. Lightly coat both with the vegetable oil and roast in oven, stirring occasionally, for about 20 minutes or until medium golden in color.
Place the roasted potatoes and onions in a soup pot, add the broth, cover and simmer for 10 minutes until the vegetables are very tender. Puree to your desired consistency using a hand blender. Place soup back on medium heat. While whisking, gradually add the cheese. If desired, stir in the heavy cream. Add the peppers, corn, scallions and season to taste with the hot pepper sauce, salt and black pepper. If the soup is too thick, add more broth or water to your desired thickness. Garnish with chopped scallions and cheddar cheese. Enjoy!