Cheese and Potato Soup

We were having friends over for dinner, and I wanted to make something warm and comforting since it was a cold and rainy day. I found this easy cheese and potato soup recipe on One Perfect Bite, and it looked delicious and perfect for dinner. It was simple to make, smelled delicious while cooking, and tasted creamy, cheesy, and fantastic. We all loved the soup and thought it paired nicely with a loaded Caesar salad and some crusty roasted garlic bread.

Cheese and Potato Soup:

Ingredients:

• 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
• 1½ cups of half and half
• 10 oz sharp cheddar cheese, grated
• ½ tsp sugar

Serving:

• Chives, chopped
• Bacon, chopped
• Cheddar cheese, shredded

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 the 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 for 10-15 minutes–don’t let the soup boil, or it will curdle.

Serve topped with chives, bacon, and more cheddar cheese. Serve immediately and enjoy.