Preparation
- Sauté onions and garlic in a stewing pot with oil.
- Add potatoes, Arte Nova® white wine, Original CANTON® fondue broth, and season with salt and pepper. *
- Cook over medium heat for 40 minutes, purée with a food processor, strain by running through a sieve, and return to the heat.
- Add milk and bring to a boil over medium heat.
- In a bowl, combine the cheddar cheese with the flour.
- Add floured cheese mix into the soup in small batches, whisking constantly, until all the cheese has melted and the consistency is smooth.
- Taste and add cream, salt and pepper.
- Serve with a salad or a croque-monsieur.
*Please note that the broth is already salty.
TIPS
You can serve this soup with a small spoonful of caramelized onions.
