Easy Cheesy Potato Soup

Name: Easy Cheesy Potato Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 3 lbs russet potatoes, peeled; 4 cups chicken broth; 1/4 cup butter; 1/2 cup chopped green onion, can save some tops for garnish; 1/4 cup flour; 1 teaspoon celery seed; 1/4 teaspoon spanish smoked paprika; 4 cups fat-free half-and-half; 1 lb American cheese or 1 lb mild cheddar cheese; salt, to taste; pepper, to taste

Submitted by *Parsley*

"Great cheesy potato soup."

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photo by *Parsley*

Ready In:: 35mins
Ingredients:: 11
Serves:: 10

ingredients

3 lbs russet potatoes, peeled
4 cups chicken broth
¹⁄₄ cup butter
¹⁄₂ cup chopped green onion, can save some tops for garnish
¹⁄₄ cup flour
1 teaspoon celery seed
¹⁄₄ teaspoon spanish smoked paprika
4 cups fat-free half-and-half
1 lb American cheese or 1 lb mild cheddar cheese
salt, to taste
pepper, to taste

directions

Dice the peeled potatoes into about 3/4" pieces.
Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender.
While potatoes cook, in a separate pot, melt the butter. Add the chopped green onion and sauté for 5 minutes.
Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste. Gradually stir in the ff half and half. Stir frequently until mixture begins to thicken.
Add the hot cooked potatoes and both into the creamy mixture; stir well.
With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside.
Use a stick blender or blender or food processor to blend the soup in the pot.
Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot.
Stir in the cheese, salt and pepper.
Stir and cook (but do NOT allow to boil) until cheese is melted smooth and well-mixed.
Serve.
Garnish with some green onion tops, if desired.

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Reviews

I cut this soup recipe in half and added the same amount of smoked paprika. I think next time I would add closer to one full teaspoon because we could barely detect the smoked paprika in the soup. I also used whole milk and a little bit of full fat half and half. The salt was omitted because the cheese (which was extra sharp Tillamook) is already salted. White pepper instead of black. A very good soup recipe and one I plan to make often. Thanks! cg

COOKGIRl