Cheese and Potato Soup

yield: about 10 cups

Sweet Potato Chipotle Cheddar Soup | With Cabot Cheddar Scrub the potatoes well and leave the skin on. This is an easy and delicious soup – perfect for cold days!

Ingredients:

1 large onion, diced

2-3 ribs celery, diced A Guide To Peruvian Potatoes – Aracari Travel

¼ cup butter or cooking oil

5 cups cubed potatoes

3 cups water

3 cups milk

Salt and pepper to taste

¼ cup all-purpose flour

2-4 cups shredded cheese (Cheddar is delicious!)

Cooked ham or bacon bits (optional)

Chopped green onion (optional)

Directions:

In a large pot, saute the onion and celery in butter or oil for five minutes.

Add the potatoes and water. Bring to a boil.

Reduce heat. Cover and simmer for about 15 minutes or until potatoes are tender.

Divide milk: add 2 cups of milk into the soup, then stir remaining 1 cup of milk with ¼ cup flour until it is smooth.

Bring soup to a boil. Stir for 2 minutes until it has thickened. Reduce heat.

Add salt and pepper to taste.

Add the grated cheese (and ham/bacon if you wish).

Ladle into bowl. Serve with green onion on top.

Enjoy!

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