This is a delicious weeknight soup that comes together quickly and easily. You’ll almost spend more time peeling the potatoes than you will cooking the rest of the meal.
I think this recipe originally called for white pepper instead of black. It might have even originally called for white cheddar. If you happen to have white pepper, go for it. I can’t justify having a jar of it around for only using 1/2 a teaspoon of it two or three times a year, so I usually don’t bother with it. As to the white cheddar, I personally prefer how it looks with the standard stuff. If a bowl of homogenous liquid looks too pale and tepid, it begins to appear a little unappetizing for my tastes.
And speaking of my tastes, I usually don’t blend this to a smooth puree either, stopping with some recognizable potato chunks still in it. I think it’s a better eating experience to have some bits still in it but I have had it at various consistencies and they are all delicious, so experiment and see what you prefer!
Potato Cheese Soup
Ingredients
- 6 tablespoons butter
- 1/2 cup finely chopped celery
- 1 cup finely chopped onion
- 2 medium potatoes peeled & cubed
- 1/4 cup flour
- 2 cups milk
- 2 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces shredded cheddar cheese
Instructions
- Melt butter in large sauce pan
- Add celery, onions, and potatoes and saute over medium heat about 10 minutes
- Stir in flour and cook, stirring, about 30 seconds
- Gradually add milk and chicken broth and cook, stirring constantly, until soup comes to a boil
- Reduce heat, cover and simmer 25 minutes, stirring occasionally
- Remove from heat and cool 10-15 minutes
- Puree in batches, if necessary, in food processor or in pan with stick blender to desired consistency
- Return to saucepan
- Add salt, pepper, and cheese
- Stir until cheese melts
- If thinner soup is desired, add additional milk or chicken broth
Make it? Love it?
