Cheddar-Potato Soup (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 cup diced onion |
1 cup diced celery |
6 cups reduced-sodium chicken or vegetable broth |
2 cups mashed potatoes |
8 ounces shredded cheddar |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
1 teaspoon dry mustard |
hot sauce, optional |
Directions:
1. Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
2. Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.
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