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Cheese and Potato Soup

Enjoy something delicious and satisfying with this easy-to-make recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8
Course: Soup
Cuisine: American

Ingredients

Soup:
  • 2 tbsp butter
  • 1 tsp olive oil
  • ¾ cup of yellow onion diced
  • ¾ cup of celery diced
  • 8 cups of russet potatoes peeled and diced
  • 6 cups of chicken broth
  • Sea salt and white pepper to taste
  • 1 ½ cups of half and half
  • 10 oz sharp cheddar cheese grated
  • ½ tsp sugar
Serving:
  • chives chopped for garnish
  • Bacon chopped for garnish
  • cheddar cheese shredded for garnish

Instructions

    Cup of Yum
  1. 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.
  2. Add the potatoes, chicken broth, sea salt, and white pepper, to taste. Simmer over medium-low heat for 30 minutes.
  3. 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.
  4. Stir until the cheese has completely melted and dissolved into the soup. Taste and re-season with salt and white pepper, if needed.
  5. Simmer slowly for 10-15 minutes, making sure not to let the soup boil.
  6. Serve topped with chives, bacon, and more cheddar cheese. Serve immediately and enjoy.