Creamy and Cheesy Potato Soup
Just in time for winter, this hearty potato soup infused with the finest cheddar cheese is sure to warm you up. Grab those Russets, chop them, and whip up this delicious creamy potato soup.
Servings: 6 People
Cost: $20
Equipment
- 1 Stainless steel soup pot
- 1 Baking sheet optional
Ingredients
- 6-8 Medium-sized Russet potatoes
- 2 cups Whole milk
- 4 cups Chicken broth
- 2/3 cup All-purpose flour
- 2/3 cup Butter unsalted
- 8-12 Strips of bacon or chopped cooked ham
- 4 oz Cheddar cheese shredded
- 1 Celery stalk
- 1 Carrot
- Sour cream optional
- Salt and pepper to taste
Instructions
- Preheat oven to 425°.
- Place 8-12 slices on a baking sheet lined with aluminum foil. Bake for 20-25 minutes until crispy.
- While bacon is cooking, peel and cube your rinsed potatoes.
- Fill a large pot with water until potatoes are submerged. Boil for 8-10 minutes until tender.
- Grate 2 cups cheddar cheese and cut the celery. Set aside.
- In a medium-sized skillet, melt 2 tablespoons of butter. Add carrots and celery and sauté until soft.
- In a large soup pot, combine flour and butter to make a roux on medium heat. Cook for 1 minute, then slowly whisk in milk and chicken broth.
- Add potatoes, celery, chopped cooked bacon, and cheese. Let simmer for 10-15 minutes to allow cheese to melt and celery to soften, stirring occasionally.
- Add salt and pepper.
- When soup thickens, take off heat and enjoy a cup topped with sour cream or bacon pieces.