Kittencal's Cheddar Cheese & Potato Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a long time family favorite, I make this quite often in the fall and winter season, if desired you could add some cooked crumbled bacon, this recipe can easily be doubled. Ingredients:
2 tablespoons butter |
2 tablespoons oil |
2 carrots, peeled and diced |
1 large celery rib, chopped |
1 medium onion, chopped |
1 -2 tablespoon fresh minced garlic |
1/4 cup flour |
1 pinch cayenne pepper (optional) |
2 cups half-and-half (or 1 cup milk with 1 cup half and half) |
3 cups chicken broth |
2 1/2 cups cooked diced potatoes (can use more) |
3 cups grated old cheddar cheese |
salt & freshly ground black pepper (to taste) |
parmesan cheese, for sprinkling on to (use any amount desired) |
Directions:
1. In a large saucepan melt butter with oil over medium-high heat.
2. Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
3. Stir in flour and cayenne pepper; whisk for 1 minute.
4. Gradually add half and half and broth whisking continuously.
5. Bring to a light boil; cook and stir for 2 minutes or until thickened.
6. Add in cooked diced potatoes; simmer uncovered for 15 minutes.
7. 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).
8. Ladle into bowls then sprinkle with Parmesan cheese.
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