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Cheddar Potato Soup

Author: Toni Anderson

Ingredients

  • 2 Tablespoons butter
  • 2 celery stalks chopped fine
  • ½ large red onion chopped fine
  • ½ cup shredded carrots
  • 3 garlic cloves minced
  • 2 pounds of red potatoes skins may be left on, chopped into bite sized pieces
  • 3 cups chicken stock
  • 1 bay leaf
  • ½ teaspoon course kosher salt
  • ½ teaspoon cracked black pepper
  • 2 cups 2% milk
  • 1 cup shredded sharp cheddar cheese
  • Crumbled cooked bacon optional

Instructions

  • In a large soup pot, melt the butter over medium-low heat. Saute the celery, onion, carrots, and garlic until softened, about 2 minutes.
  • Add potatoes, stock, bay leaf, salt, and pepper.
  • Slowly add the milk, stirring the entire time you are pouring in the pot.
  • Continue to stir as you bring the soup to a boil.
  • Reduce heat, cover, and simmer for about 10 minutes or until the potatoes are soft.
  • Remove bay leaf.
  • Using a potato masher, smash the potatoes in the pot. You could also puree half the soup in a food processor.
  • Add the cheese and stir until melted.
  • Top with crumbled bacon when serving (optional).