Cheesy Potato Soup

Cheesy Potato Soup

This easy cheesy potato soup recipe is rich, creamy and perfect for chilly fall and winter months!

Ingredients

1. 1 1/2 teaspoons extra virgin olive oil or bacon fat
2. 1 large yellow onion, diced (approximately 3 cups)
3. 2 ribs celery, diced
4. 1 medium carrot, peeled and diced
5. 1 clove garlic, minced
6. 3 Russet potatoes, peeled and diced
7. 2 cups low sodium chicken or vegetable stock, preferably homemade
8. 1 1/2 cups half-and-half or whole milk
9. 7 ounces cheddar cheese, shredded
10. 1 teaspoon kosher salt, or to taste
11. 1/4 teaspoon cayenne pepper, or to taste
12. Fresh ground black pepper
13. Optional garnishes: fresh parsley and cooked, diced bacon (see notes for more options)

Instructions

1. In a large dutch oven or heavy bottom pot, melt the olive oil or bacon fat over low heat and then add the onion, celery, carrot and garlic. Allow the vegetables to sweat for several minutes until soft.
2. Add the potatoes and stir well. Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
3. Add the stock, stir, and bring the mixture to a boil. Lower the heat, cover (venting slightly), and allow the soup to simmer for 15 minutes. Remove from the heat.
4. Add the half-and-half, and then carefully ladle the soup into a blender. Puree the soup, in batches if necessary, and return the soup to the pot. Do not turn the heat back on (too much heat can cause cheese to separate). Stir in the cheese in batches until the soup is evenly combined. Add salt, pepper and cayenne. Taste; adjust seasoning if desired.
5. Serve with optional garnishes. Reheat over low or medium-low heat to prevent the cheese from breaking.

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