Cheesy Potato Soup
Added by Will Rickabaugh




Thick and cheesy potato soup, and easily modified to add any additional protein you may want.
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Serves 6 - 8
The soup can be thinned out by reducing the amount of cheese used and increasing the chicken broth.
Ingredients:
1 / 4 cup

All-Purpose Flour
1 lb

Cheddar cheese, cubed
2 cup

Milk
1 tbsp

Butter
2 tsp

Parsley
4 cup

Chicken Broth
1 tsp

Salt
4 whole

Medium-sized potatoes, peeled and diced
1 1/2 cup

Onion, finely diced
1 cup

Celery, chopped
Directions:
  1. Fill a large stock pot about half way with water and bring to a boil. Add the potatoes and cook for about 10 minutes, or until fork tender. Drain the potatoes and set aside.
  2. Return the stock pot to the burner over medium heat. Add butter, celery and onions. Toss lightly until the onions start to turn translucent.
  3. Add the cheese, parsley and half of the chicken broth and stir to mix.
  4. Once the cheese begins to melt, add the salt, potatoes, and remaining chicken broth and stir to combine.
  5. In a seperate dish, whisk together the flour and milk. Slowly stir this mixture into to the stock pot.
  6. Cover the pot, reduce heat and allow to simmer for 15 minutes. Stir occasionally to make sure the cheese is melting evenly.