Potato Cheddar Soup

By GwennW

Ingredients

• 6 T. butter
• 2 medium onions. chopped
• 2 carrots, peeled and diced
• 1 rib of celery, diced
• 1 parsnip, peeled and chopped
• 4 garlic cloves, minced
• 1/2 tsp. red chili flakes, or to taste
• 1/4 c. all-purpose flour
• 2 c. half and half
• 2 c. whole milk
• 2 c. chicken stock*
• kosher salt and fresh ground pepper, to taste
• 6 medium potatoes, peeled, cubed and cooked
• 3 c. shredded, sharp cheddar cheese
• Two *Two Day Chicken stock recommended, but if using store bought stock, add in 1 tsp. chicken bouillon powder to intensify the flavor

Details

Servings 6

Preparation

Step 1

In a large soup pot, melt the butter over medium high heat. Add in onions, carrots, parsnip and celery. Cook until softened, about 5 - 7 minutes.

Add in garlic and chili flakes. Cook 2 more minutes.

Add in flour and stir for 1 minute.

Slowly add in half and half, milk and chicken stock. Bring to a boil, while stirring constantly.

Simmer, partially covered for 30 minutes.

Add in potatoes and cook for 8 - 10 minutes. If you want a thinner soup, add in more whole milk at this point.

Add in cheddar and stir until melted.

Season with salt and pepper.

Optional: serves with crumbled bacon and chopped green onions on top