This is mom’s delicious Cheddar Cheese Potato Soup that she has made for so many years! It is a family favorite. It is thick and cheesy. Serve it with some yummy bread.
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Ingredients Needed For Cheddar Cheese Potato Soup:
Chicken Bouillon Cubes
Russet or Yukon Gold Potatoes
Reserved Chicken/Vegetable Broth
Instructions For Cheddar Cheese Potato Soup:
Begin by bringing 8 cups of water to boil with the two bouillon cubes in a stock pot.
While the water boils, slice the celery. Then, add the celery to the boiling water.
Next, quickly peel and slice the carrots and add to the boiling water.
Then, quickly peel, dice and add the potatoes to the boiling water. It’s great to have help peeling and cutting vegetables, if possible.
Cook the vegetables for about 30 minutes or until celery, carrots and potatoes are desired tenderness.
While the vegetables cook, dice the onion and cook onion in the butter in a medium to large sized sauce pan.
When onion is tender, reduce heat and add flour. Whisk and heat through-whisk continually.
Slowly add the milk to the onion mixture. Whisk continually. This mixture will thicken. Remove pan from heat.
When the vegetables are tender, drain the chicken/vegetable broth off of the vegetables BUT, reserve the broth.
Place vegetables back into the stock pot and set aside.
Add 2 1/2 cups of the chicken/vegetable broth to the onion mixture and stir over low heat to combine.
Add grated cheese to the onion mixture. Stir to melt.
Now, add the onion and cheese mixture to the vegetables and stir to combine. Add salt and stir.
Serve with extra grated cheese and your favorite bread.
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Cheddar Cheese Potato Soup
An easy comfort food cheese and vegetable soup you will love.
- 1/2 cup onion diced
- 1/2 cup butter
- 8 cups water
- 2 chicken bouillon cubes
- 1 1/2 cups celery sliced
- 2 cups carrots sliced
- 3 1/2 cups russet or Yukon Gold potatoes peeled and diced
- 1/2 cup flour
- 1 cup milk
- 2 1/2 cups reserved chicken/vegetable broth
- 2 1/2 cups cheddar cheese grated
- 1 tsp salt
Bring 8 cups of water and 2 bouillon cubes to a boil in a stock pot.
While water begins to boil, slice celery. Then, add celery to the boiling water.
Next, quickly peel and slice the carrots. Then, add carrots to the boiling water.
Then, quickly peel and dice the potatoes and add to the boiling water.
Boil, stirring occasionally until vegetables reach desired tenderness-about 30 minutes.
While the vegetables are cooking, dice the onion and cook the onion in a medium to large sized sauce pan with the butter, until tender.
When onion is tender, mix the flour into the butter and onion mixture with a whisk until well combined.
Then, slowly whisk the milk into the onion mixture. Heat through, stirring continually as it thickens. Then, remove from the heat.
When vegetables are desired tenderness, drain the broth off of the vegetables but, retain the broth-drain the vegetables into a colander with a heat safe bowl underneath it to catch the broth. Keep the broth!
Place the drained vegetables back into the stock pot and set aside.
Now, return onion mixture to the stove over low heat. Add 2 1/2 cups of the reserved chicken/vegetable broth to the onion mixture. Whisk to combine.
Add the grated cheese and the salt to the onion mixture. Stir to melt.
Then, over medium heat, add onion mixture to the vegetables in the stock pot. Stir to combine and heat through.
Note: Add more of the broth to get desired consistency if it is too thick for you.
Serve with extra grated cheese and rolls or bread. Enjoy!
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