Ingredients
Soup Base
- 3 tablespoons butter
- 1 yellow onion, diced
- 3 celery stalks, chopped
- 1 tablespoon minced garlic
- 2 whole carrots, diced
- 6 russet potatoes, peeled and diced
- 1 teaspoon salt, more to taste
- ½ teaspoon cracked black pepper, or ¼ teaspoon ground black pepper
- 8 cups low sodium chicken broth or vegetable broth
Dairy & Thickener
- 1 cup heavy cream or fat free half and half
- 1 cup milk
- 3 tablespoons flour
- 1 ½ cups freshly grated cheddar or white cheddar cheese
Optional Garnishes
- Cooked and crumbled bacon or bacon bits
- Fresh herbs such as thyme or parsley
- Cracked black pepper
- Cheddar or parmesan cheese
Instructions
- Sauté Vegetables: In a large stock pot over medium-high heat, combine diced onions, chopped celery, diced carrots, minced garlic, and butter. Stir occasionally until the butter is fully melted and the onions become translucent, about 2 to 3 minutes.
- Add Potatoes & Season: Add the peeled and diced russet potatoes to the pot. Season with salt and cracked black pepper. Cook this mixture for 5 minutes to start softening the potatoes.
- Add Broth and Simmer: Pour in the 8 cups of low sodium chicken or vegetable broth. Bring the soup to a low boil and let it cook for 10 minutes, or until the potatoes begin to become tender.
- Make Cream Mixture: In a separate bowl or measuring cup, stir the 3 tablespoons of flour into the 1 cup milk until smooth. Gradually pour this mixture into the soup along with the heavy cream or fat free half and half. Stir to combine fully.
- Cook Until Tender: Continue cooking the soup for another 5 minutes or so, until the potatoes are fork-tender and the soup has thickened slightly.
- Puree Soup: Carefully transfer the hot soup in batches to a blender, taking care when blending hot liquids to avoid burns. Puree until smooth and creamy, then stir the blended soup back into the pot.
- Add Cheese and Season: Stir in the freshly grated cheddar cheese until completely melted. Taste the soup and adjust salt and pepper if needed.
- Serve and Garnish: Serve the soup immediately, garnished with optional cooked and crumbled bacon, fresh herbs, extra cracked black pepper, or extra cheese as desired for added flavor and texture.
Notes
- You can substitute vegetable broth to make this recipe vegetarian.
- Use fat free half and half to reduce calories without sacrificing creaminess.
- Be cautious when blending hot soup; work in small batches and vent the blender lid to avoid steam buildup.
- Optional garnishes add texture and enhance presentation but the soup is delicious on its own.
- If desired, leave some potato chunks unblended for a chunkier texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
