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Kittencal's Cheddar Cheese & Potato Soup

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“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.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan melt butter with oil over medium-high heat.
  2. Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
  3. Stir in flour and cayenne pepper; whisk for 1 minute.
  4. Gradually add half and half and broth whisking continuously.
  5. Bring to a light boil; cook and stir for 2 minutes or until thickened.
  6. Add in cooked diced potatoes; simmer uncovered for 15 minutes.
  7. 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. Ladle into bowls then sprinkle with Parmesan cheese.

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