Cheese and Potato Soup
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Cheese and Potato Soup
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Soup:
- 2 tbsp butter
- 1 tsp olive oil
- ¾ cup yellow onion diced
- ¾ cup celery diced
- 8 cups russet potato peeled and diced
- 6 cups chicken broth
- sea salt to taste
- white pepper to taste
- 1 ½ cups half and half
- 10 oz cheddar cheese grated, sharp
- ½ tsp sugar
Serving:
- chives chopped for garnish
- Bacon chopped for garnish
- cheddar cheese shredded for garnish
Instructions
- Heat the butter and olive oil in a large Dutch oven over medium-low heat. Add the onions and celery and cook for 5-6 minutes, stirring often, until tender. Do not let the onions brown.
- Add the potatoes, chicken broth, sea salt, and white pepper, to taste. Simmer over medium-low heat for 30 minutes.
- Once the potatoes are tender, mash them slightly with a potato masher, leaving most of them in chunks. Reduce heat to low then stir in the half and half, cheese, and sugar to the soup.
- Stir until the cheese has completely melted and dissolved into the soup. Taste and re-season with salt and white pepper, if needed.
- Simmer slowly for 10-15 minutes, making sure not to let the soup boil.
- Serve topped with chives, bacon, and more cheddar cheese. Serve immediately and enjoy.
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