Cheese and Potato Soup

We were having friends over for dinner and I wanted to make something warm and comforting since it was a very cold and rainy day. I found this cheese and potato soup on Mary’s site called One Perfect Bite that looked delicious, easy, and perfect for dinner. It was super simple to make, smelled delicious while cooking, and tasted creamy, cheesy, and fantastic. We all loved the soup, including all of the kids. Thanks for a terrific recipe, Mary.

Cheese and Potato Soup:

Ingredients:

1 tsp olive oil
1-2 tbsp butter
3/4 cup of sweet yellow onion, diced
3/4 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 1/2 cups of half and half
10 oz sharp cheddar cheese, grated
1/2 tsp sugar
Chives, chopped for garnish
Bacon, chopped for garnish
Cheddar cheese, shredded for garnish

How to Make Cheese and Potato Soup:

Heat the olive oil and butter 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.