Cheesy Potato Soup

By msippigrl

Nothing is more satisfying on a cool night than a bowl of hot homemade soup. It's pure comfort food when paired with homemade yeast bread.

Ingredients

• OPTIONAL GARNISHES:
• 4 to 5 pounds potatoes, peeled and cubed (I used red potatoes, and had 10 cups of cubes)
• 1 (14.5-ounce) can chicken broth (I used Reduced-sodium, Swanson)
• Water, as needed
• 4 tablespoons salted butter or margarine, divided
• 1/3 cup finely chopped yellow onion
• 3 tablespoons all-purpose flour
• 1/4 to 1/2 teaspoon garlic salt
• Kosher salt and black pepper, to taste
• 3 cups whole milk or 2% milk
• 1 cup cheddar cheese, shredded
• 1/4 teaspoon Lawry's reduced-sodium seasoned salt, or more to taste
• Shredded cheddar, crumbled bacon, sliced green onions, or chopped parsley

Details

Servings 8
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Place rinsed and drained cubed potatoes in a large pot or Dutch oven; add the chicken broth, 1 teaspoon salt, and just enough water to cover potatoes. Bring to boil over medium-high heat, then reduce heat to medium and cook until potatoes are tender, about 15 minutes (depends on size of cubes). (I check by inserting a toothpick into a couple of the largest cubes.) When potatoes are done, remove from heat but do not drain.

Meanwhile, melt 3 tablespoons of butter in a 3-quart saucepan over medium heat; add onion and cook and stir until onion is tender (but don't brown it). Whisk in the flour, garlic salt, and a little salt and pepper and continue to cook for another minute, whisking constantly. Remove from heat (don't turn off burner) and vigorously whisk in 1 cup of the milk until smooth; return to heat and whisk in the remaining 2 cups of milk and cook, whisking constantly, until mixture thickens.

Stir the cooked sauce into the pot of undrained potatoes and, if desired, use a potato masher to break up some of the potato cubes (this will also thicken the soup) (I like to leave it a little chunky). Return to heat and when mixture is hot, gently stir in the shredded cheese, seasoned salt, and 1 tablespoon salted butter or margarine.

Garnish individual servings as desired and serve immediately.