Kittencal's Cheddar Cheese & Potato Soup

Kittencalskitchen's Note:

This is a long time family favorite, I make this quite often in the fall and winter season, if desired you could add some cooked crumbled bacon, this recipe can easily be doubled.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 tablespoons butter
• 2 tablespoons oil
• 2 carrots , peeled and diced
• 1 large celery rib , chopped
• 1 medium onion , chopped
• 1 -2 tablespoon fresh minced garlic
• ¼ cup flour
• 1 pinch cayenne pepper (optional)
• 2 cups half-and-half (or 1 cup milk with 1 cup half and half)
• 3 cups chicken broth
• 2 ½ cups cooked diced potatoes (can use more)
• 3 cups grated old cheddar cheese
• salt & freshly ground black pepper (to taste)
• parmesan cheese , for sprinkling on to (use any amount desired)

Directions:

1. In a large saucepan melt butter with oil over medium-high heat.
2. Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
3. Stir in flour and cayenne pepper; whisk for 1 minute.
4. Gradually add half and half and broth whisking continuously.
5. Bring to a light boil; cook and stir for 2 minutes or until thickened.
6. Add in cooked diced potatoes; simmer uncovered for 15 minutes.
7. Stir in cheese until melted; add to the soup stirring until combined and melted (you may also add in a few tablespoons of Parmesan cheese to the soup if desired).
8. Ladle into bowls then sprinkle with Parmesan cheese.

Reviews

[Eddie545]

Excellent!

[DownHomeDinner]

This was wonderful kittencal! I doubled this recipe and modified just a few things when I made your soup by adding a little more celery than the recipe called for and I also substituted a gluten free flour for the regular flour so my daughter could have it. I transferred it to a crock pot and brought it to a Superbowl party last February, everyone loved it. I have made it several times since then..it's always a hit!

[donnie27]

Wow !! This is the recipe I have been looking for !!
I wanted a good cheese/potato soup recipe to build on and duplicate one of the best soups I've ever eaten in a restaurant.
The soup was described as "cheesy potato soup with california blend veggies".
So I made this recipe (my own chicken broth too) and added some cooked cauliflower and broccoli.
It turned out PERFECTLY.......I am so happy. This recipe is probably open to many other ideas too, it is a good one to experiment with.
I was a little skeptical until the cheese was added....it seemed to lack something, but the cheese really pulled it all together. The flavors were just perfect.
Thank you so very much.....(been trying to do this on my own for about 3 yrs. and just couldn't get it right). Now it seems so simple, but the right basic recipe was the key.
Donna