Bloody Eyeball Soup

I found this recipe on Allyouneedischeese.ca.  We were duberish on how it would taste.  You can't see the "bloody eyeball" in this picture, but it's a tablespoon of whole cranberry sauce.  It sort of sunk to the bottom in this picture.

We were pleasantly surprised how good this is.  It's a fairly rich soup with sour cream and 3-year-old cheddar, but the cranberry counteracts that. I'm not overly keen on cranberries, but I like this.

You will need:

• 4 potatoes, peels and chopped
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 2 cups white cheddar, shredded
• 1 cup sour cream
• 4 cups vegetable stock
• 1/2 cup whole cranberry sauce
• Olive oil
• Salt and pepper

Saute onion, garlic and chili flakes in olive oil.  Add potatoes and vegetable stock.  Bring to a boil and simmer for about half an hour. When the potatoes are soft, I mashed them right in the broth.  You could also use an immersion blender.

Stir in sour cream and cheese until cheese is melted. Add salt and pepper to taste.

Ladle into bowls and spoon a heaping tablespoon of cranberries in the middle of the bowl.  Serve.