Wednesday, November 4, 2009

Cream of Potato Cheddar Cheese Soup

Cream of Cheddar Cheese Soup
(callie madison)

4 c. finely sliced and diced potatoes(peeled)
4 tbs butter
1/2 c. finely diced yellow onion
1/2 c. finely diced celery
2 cans chicken broth(14.5 oz)
1/4 c. water
4 chicken bouillon cubes(I actually only use 2)
8 oz. shredded sharp cheddar cheese
2 1/4 c. half and half (a little more in needed)
1/2 tsp. sugar
1/4 tsp. white pepper
1/4 tsp. salt
shredded colby/jack cheese(garnish)

On medium low heat in 3 quart saucepan saute celery and onion with butter. cook onion until clear; add celery, take care not to let onions brown. Add chicken broth, potatoes, and water. Place on medium low heat and cook until potatoes are very soft and tender. When potatoes are done add chicken bouillon cubes and cook until cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. reduce heat and add half and half, stir in mixture. add shredded sharp cheddar cheese and stir until cheese is completely melted and dissolved into mixture. sprinkle sugar, pepper, and salt into soup; stir. Let soup simmer very slowly for 20-30 minutes taking care not to let it scorch. When ready to serve, garnish with shredded cold/jack and maybe a little parsley.

I should have doubled this one for sure but I hadn't made it prior so we weren't sure we'd like it. We love it!!!

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