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.
- 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
- 1⁄4 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 1⁄2 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)
- In a large saucepan melt butter with oil over medium-high heat.
- Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
- Stir in flour and cayenne pepper; whisk for 1 minute.
- Gradually add half and half and broth whisking continuously.
- Bring to a light boil; cook and stir for 2 minutes or until thickened.
- Add in cooked diced potatoes; simmer uncovered for 15 minutes.
- 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).
- Ladle into bowls then sprinkle with Parmesan cheese.