Nick's Picks: Cheddar and Potato Soup

02.01.12 | Nick Finlayson | Comments[6]


About half a pound Extra sharp Cheddar Cheese Shredded
4 Large Russet Idaho Potatoes Peeled and diced
4 Pieces of Celery Diced
1 Medium Onion Diced
3-4 Garlic Cloves minced
1/2 Gallon of milk
1 Stick of butter
1 Cup of Flour
1 Tbsp Salt
1/2 Tsp Black Pepper

Melt butter in a large pot. Sautee Onions, garlic and celery for about 5 minutes. Add flour and combine, cook for about another minute. Add Milk and stir to combine. Add potatoes and seasonings.
Let simmer for about 30 minutes or until potatoes are just tender. Add cheese and combine. Serves 6-8



Your Comments(please keep them on topic and polite)

on 02.01.12 Stefani Rosario commented

Sounds great and I have all the ingrediants. I will try to make it today! Thanks!

on 02.01.12 Lorie Tullar commented

Thanks for supporting the Dairy Farmers of Western NY by adding Cuba Cheese. I make the same soup but add bacon or ham,carrots and corn.

on 02.03.12 Stefani R. commented

I made it and it is GREAT! Thanks Nick!

on 02.08.12 JUDY ROSE commented

Thanks Nick for providing an easy, economical dish to make!

on 02.10.12 Nancy commented

This looks easier than the potato soup I usually make. I think I will try it this weekend. Would it work using hash browns (the diced type?)

on 02.14.12 Tina commented

The best... but I added a heaping teaspoon of better than boullion chicken put it iver the top in flavor