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Cheddar Potato Soup Recipe

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Cheddar Potato Soup image

 

This recipe for Cheddar Potato Soup is from Our Shurtliff Family Favorites Collective Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup butter
½ medium onion chopped
2 sticks celery chopped
2-3 cloves garlic minced
6 Tablespoons flour
4 cups chicken broth or veggie broth
1 cup heavy whipping cream
1 teaspoon Worcestershire sauce
1.5 lbs Russet potatoes peeled & diced
2 cups sharp cheddar cheese + extra for serving, shredded
Salt & pepper to taste
Fresh chives optional
Directions:
Directions:
1. Add the butter to a pot over medium heat, and once it's melted, add the onion and celery and saute for 4-5 minutes.
2. Stir in the garlic and flour. Cook for about 2 minutes, breaking t up with your spoon/stirring it as you go along (this cooks the raw flour taste out.)
3. Slowly whisk in the chicken broth until all the flour has dissolved/ there's no lumps.
4. Stir in the cream, Worcestershire sauce, and potatoes. Crank the heat to high and bring the soup to a boil, then reduce the heat so it's simmering but not boiling rapidly (medium-low heat works with my cast iron pot & gas stove). Cover the pot with the lid slightly ajar.
5. Let the soup simmer for about 15-20 minutes or until the potatoes are tender and the soup has thickened up. I stir it a few times to ensure nothing is sticking and that the stove's temperature is still correct
6. Turn the stove off, and stir in the cheddar gradually.
7. Season with salt and pepper as needed. Serve immediately.

 

 

 

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