Roasted-Garlic Soup with Cheddar Cheese & Mild Green Chilies

Honk if you're ready for some Spring weather!

Many of the early spring bulbs are blooming in the garden, but old man winter seems reluctant to leave us just yet... As evidenced by the nasty storm that blew through last weekend.
I like soup almost any time of year, something light, or chilled when the weather warms up ~but for now it's still "hearty soup" time in these parts. This one is from Christina Orchid, as found in "Christina's Cookbook" ~ Recipes and Stories from a Northwest Island Kitchen.
I recently posted about Christina's recipe for (Herb Salsa and Chevre Crackers), and a couple of years ago I did a post about another of her recipes (Fennel and Oregano Breadsticks) ~ my favorite breadsticks. And they are EASY to make.


This was one of Christina's most popular soups during the 25 years she owned and and cooked at her legendary restaurant named, appropriately enough, "Christina's", located on Orcas Island off the coast of Washington state.
Chicken stock, roasted garlic, onions, potatoes, cream, buttermilk, mild cheddar and mild green chilies make this soup a substantial one that will warm you from the inside out. It received thumbs-up at my house. It's flavorful, yet mellow ~ not spicy.
Leftovers reheat beautifully (you'll need to add more stock, milk or cream though, because it thickens up after being chilled)
You can also garnish it this way:


That's the way I like it, put some more calories on top. Uh-huh! :D
Would you like a printable copy of the recipe (including my time-saving shortcuts?)
Come on over to Once Upon a Plate ~ The Recipes!