Halloween Bloodshot Eyeball Soup - cooking recipe

Ingredients

1 tablespoon butter
1 garlic clove, minced
1 cup onion, chopped
1/2 cup celery, chopped
4 cups potatoes, peeled and diced yellow fleshed (about 3 large) or 4 cups oblong potatoes (about 3 large)
4 cups chicken stock, reduced- sodium
1 1/2 cups canadian old white cheddar cheese, shredded
1 cup sour cream (5% M.F.)
6 tablespoons whole cranberry sauce, canned

Preparation

In large pot, melt butter over medium heat; cook garlic, onion and celery stirring for 3 to 5 min or until onion is softened. Add potatoes and chicken stock; bring to boil, over high heat. Reduce heat and simmer, stirring occasionally for about 10 to15 min or until potatoes are tender.
In a blender, in batches, or with an immersion blender, puree until smooth; return to pot, if necessary. (Make-ahead: Cover and refrigerate up to 2 days.) Stir in cheese and sour cream; heat over low heat until cheese melts.
Spoon 1 tbsp (15 mL) cranberry sauce in center of each shallow bowl and ladle soup around cranberries, not covering so it appears as an eyeball. Serve immediately. Serves 6. Preparation 10 minutes, cooking time 32 minutes.
Tips:.
For a Halloween cocktail party, serve hot soup in 2 oz. (50 mL) shot glasses and top with 1 tsp (5 mL) of cranberry sauce. Yield 30 servings.