Community Pick
Kittencal's Cheddar Cheese & Potato Soup
photo by HokiesMom
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 29.58 ml butter
- 29.58 ml oil
- 2 carrots, peeled and diced
- 1 large celery rib, chopped
- 1 medium onion, chopped
- 14.79-29.58 ml fresh minced garlic
- 59.14 ml flour
- 0.25 ml cayenne pepper (optional)
- 473.18 ml half-and-half (or 1 cup milk with 1 cup half and half)
- 709.77 ml chicken broth
- 591.47 ml cooked diced potatoes (can use more)
- 709.77 ml grated old cheddar cheese
- salt & freshly ground black pepper (to taste)
- parmesan cheese, for sprinkling on to (use any amount desired)
directions
- 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.
Reviews
-
Simple, tasty and fun to customize.<br/>A great recipe for beginning cooks.<br/>Did not use 3cups cups of cheese, maybe about half that, BUT had plenty on hand to add as garnish. No parmesan used, but did add crumbled bacon as garnish, daughter also added dollop of sour cream to hers.<br/>I did stick blend the heck out of the veggies (I'm soo picky)-before the potatoes were added, then a little more to break up the bigger pieces of potato. Thanks for helping me eat my vegetables!<br/>Plan on experimenting and adding broccoli to see if my sister will like it, may use the full 3 cups cheese for that. She loves broccoli cheese soup. (I actually like broccoli o.k.-I won't have to puree the heck out of those.)
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