Cheesy Potato Soup
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
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:
- 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.
- Return the stock pot to the burner over medium heat. Add butter, celery and onions. Toss lightly until the onions start to turn translucent.
- Add the cheese, parsley and half of the chicken broth and stir to mix.
- Once the cheese begins to melt, add the salt, potatoes, and remaining chicken broth and stir to combine.
- In a seperate dish, whisk together the flour and milk. Slowly stir this mixture into to the stock pot.
- Cover the pot, reduce heat and allow to simmer for 15 minutes. Stir occasionally to make sure the cheese is melting evenly.