Ingredients
-
2
-
2
-
2
-
1
-
1
-
1 - 2
-
1/4
-
1
-
2
-
3
-
-
-
-
-
Directions
Kittencal’s Cheddar Cheese & Potato Soup,This is a long time family favorite, I make this quite often in the fall and winter season, if desired you could add some cooked crumbled bacon, this recipe can easily be doubled.,Delicious! I made it exactly as directed & loved it! Next time I’ll try broccoli instead of potatoes. Thanks, Kittencal. You always have such great recipes.,what type of potatoes? Russet? Yukon gold? Red?
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Steps
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1
Done
|
In a Large Saucepan Melt Butter With Oil Over Medium-High Heat. |
|
2
Done
|
Add in Carrots, Celery, Onion and Garlic; Saute Until Softened (about 5 Minutes). |
|
3
Done
|
Stir in Flour and Cayenne Pepper; Whisk For 1 Minute. |
|
4
Done
|
Gradually Add Half and Half and Broth Whisking Continuously. |
|
5
Done
|
Bring to a Light Boil; Cook and Stir For 2 Minutes or Until Thickened. |
|
6
Done
|
Add in Cooked Diced Potatoes; Simmer Uncovered For 15 Minutes. |
|
7
Done
|
Stir in Cheese Until Melted; Add to the Soup Stirring Until Combined and Melted (you May Also Add in a Few Tablespoons of Parmesan Cheese to the Soup If Desired). |
|
8
Done
|
Ladle Into Bowls Then Sprinkle With Parmesan Cheese. |
