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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Great cheesy potato soup. Ingredients:
3 lbs russet potatoes, peeled |
4 cups chicken broth |
1/4 cup butter |
1/2 cup chopped green onion, can save some tops for garnish |
1/4 cup flour |
1 teaspoon celery seed |
1/4 teaspoon spanish smoked paprika |
4 cups fat-free half-and-half |
1 lb american cheese or 1 lb mild cheddar cheese |
salt, to taste |
pepper, to taste |
Directions:
1. Dice the peeled potatoes into about 3/4 pieces.
2. Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender.
3. While potatoes cook, in a separate pot, melt the butter. Add the chopped green onion and sauté for 5 minutes.
4. Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste. Gradually stir in the ff half and half. Stir frequently until mixture begins to thicken.
5. Add the hot cooked potatoes and both into the creamy mixture; stir well.
6. With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside.
7. Use a stick blender or blender or food processor to blend the soup in the pot.
8. Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot.
9. Stir in the cheese, salt and pepper.
10. Stir and cook (but do NOT allow to boil) until cheese is melted smooth and well-mixed.
11. Serve.
12. Garnish with some green onion tops, if desired.
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