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:

• 1-2 tbsp butter
• 1 tsp olive oil
• 3/4 cup of 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.

Cheese and Potato Soup

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Course: Soup

Cuisine: American

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Soup:

• 1-2 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

• 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.
• 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.

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