This is a rich and satisfying fall or winter soup - a big bowl is a filling, if simple, dinner. I particularly like it with some crusty bread and a crunchy green salad or fennel salad on the side. Feel free to pump up the flavor with 1/4 to 1/2 teaspoon of cayenne pepper along with the mustard, if that sounds good. For a hit of acid and bitterness, try replacing 1 cup of the broth with beer or ale. Modify the intensity of the cheese flavor by using mild, medium, sharp, or even fine aged cheddar. Another possibility? Lighten it up by decreasing or omitting the cream - the final soup will be less creamy, obviously, but will still have tons of flavor.

See Also

Brussels Sprouts & Potato Soup

Potato Leek Soup

All Local Foods Potato Recipes