Cheese and Potato Soup
Servings 8
Equipment
- Large Dutch oven
Ingredients
Soup:
- 2 tbsp butter
- 1 tsp olive oil
- ¾ cup of yellow onion diced
- ¾ cup of celery diced
- 8 cups of russet potatoes peeled and diced
- 6 cups of chicken broth
- Sea salt and white pepper to taste
- 1½ cups of half and half
- 10 oz sharp cheddar cheese grated
- ½ tsp sugar
Serving:
- Chives chopped
- Bacon chopped
- Cheddar cheese shredded
Instructions
- Heat the olive oil and butter in a large Dutch oven over medium-low heat. Add the onions and celery and cook for 5-6 minutes, stirring often, until tender. Do not let the onions brown.
- Add the potatoes, chicken broth, sea salt, and white pepper to taste. Simmer over medium-low heat for 30 minutes.
- Once the potatoes are tender, mash them slightly with a potato masher, leaving most of them in chunks. Reduce the heat to low, then stir in the half and half, cheese, and sugar to the soup.
- Stir until the cheese has completely melted and dissolved into the soup. Taste and re-season with salt and white pepper, if needed.
- Simmer for 10-15 minutes–don't let the soup boil, or it will curdle.
- Serve topped with chives, bacon, and more cheddar cheese. Serve immediately and enjoy.