Cream Of Potato Cheddar Soup Recipe How To Make It Ingredients. 8 medium yukon gold potatoes, peeled and cubed; 1 large red onion, chopped; 1 celery rib, chopped; 2 cans (14 1 2 ounces each) reduced sodium chicken broth. Mash or blend the potatoes: for a thicker soup, mash or blend the potatoes to break them up into the soup. add cheese: shredded cheddar is classic with potato soup, but don’t ignore other possible types of cheese. any meltable cheese will work. try gruyere, colby, monterey jack, pepper jack or mozzarella.
Creamy Potato Soup With Bacon And Cheddar Peas And Crayons In a dutch oven, melt butter. stir in flour until smooth. gradually add milk; bring to a boil. cook and stir until thickened, 1 2 minutes. add potato mixture (with cooking liquid) to saucepan. stir in salt and pepper. mash lightly until soup reaches desired consistency. if desired, garnish with parsley, bacon and cheese. Mash the potatoes slightly but leaving most of them in chunks. reduce heat and add half and half, stir the mixture. add shredded sharp cheddar cheese and stir until cheese is completely melted and dissolved into the mixture. sprinkle sugar, pepper, and salt into soup, stir. let soup simmer very slowly for 20 30 minutes taking care not to let. Add veggies and broth to pot: combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste. bring to boil: cover pot and bring to a boil over medium high heat (it will take about 10 minutes to reach a boil). 6 add the potatoes and bay leaf, then cook, partially covered, until the potatoes are fork tender, about 20 minutes. 7 turn the heat down to low, remove the bay leaf, and stir in the cream and cheese. 8 taste for seasoning, then adjust with more salt and pepper as needed. 9 serve with fresh herbs on top.
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