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Cut the cream cheese into eight even cubes, increase the heat to medium high and stir in cubes of cream cheese, one at a time, stirring until each one is melted before adding the next. At times the soup may look curdled, but it will melt evenly with gentle stirring. Don’t knock it around too much or the potatoes will disintegrate. Stir in the grated Gouda a handful at a time until it is melted.
Serve immediately, with a little chopped dill and grated Gouda sprinkled on top.
Yogurt biscuit bites
Makes 9 biscuit bites
During the winter soup season, it’s always nice to have a little bread-y bite next to your bowl. And I don’t think there can be an easy recipe than this one. Just a few ingredients and a thousand possible combinations and you have a nice, tangy little treat.
I generally make these plain, then roll them in seasoned butter, but you can add seasonings or even a little bit of grated cheese to the dough. Suit the seasoning to the soup you’re serving them with.
1-1/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup plain yogurt (not Greek)
4 tablespoons (1/2 stick) butter, divided
Seasoning of your choice: 1/2 teaspoon Italian seasoning with 1/4 teaspoon paprika or garlic salt. A 1/4 teaspoon Creole seasoning or Old Bay. 1/2 teaspoon herbes de provence.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Mix the flour, baking powder, and salt together in a small bowl with a fork. Stir in the yogurt and 2 tablespoons of melted butter. Mix until thoroughly combined and you have a dough you can roll into balls with your hands.
Melt the remaining 2 tablespoons of butter in a shallow bowl. If you’d like, add some seasoning to the butter and stir well. Roll the dough into golf ball size biscuits, then roll each biscuit in the butter and place on the prepared baking sheet. Bake for 10–12 minutes until the biscuits are cooked through.