Cheddar Potato Soup
My crew loves soup. They would eat it just about every day. It is my go to meal when we are running late or need to take a crock pot with us to the ski lodge or on a field trip.
Cheddar Potato Soup is the favorite of two of the girls. One loves more potatoes while the other always wants more cheese. I have been known to place an extra bowl of cheese and a warmed dish of potatoes on the counter with the soup so everyone can make their bowl just the way they want. Me? I like several shakes of red pepper sauce and a spoonful of green onions.
This soup is so simple. Once you tweak it to fit your family…I am sure it will be on your most asked for list too!
1 Yellow Onion – diced
2 Stalks Celery – diced
5 Baby Carrots – thinly sliced
2 Tablespoons Butter
1 Bag Instant Potatoes (or 2 cups of leftover mashed potatoes)
2 cans Potatoes – diced
4 cups Water
2 cups Half and Half or Heavy Cream
3 cups Shredded Cheddar
4-6 shakes of Hot Sauce (Optional)
Salt and Pepper to taste
1. Place onion, celery, carrots and butter in a large skillet and cook over medium heat until vegetables start to get tender.
2. In a large stock pot, bring water to a boil.
3. Reduce heat to low and stir in Instant Potatoes, canned potatoes and cooked vegetables.
4. Stir in Half and Half and Shredded Cheese just before serving (do not boil once milk has been added to soup)
5. Salt and Pepper to taste
6. Add in any of the optional items
1. Leftover mashed potatoes work great as the base for this soup
2. Fresh potatoes can be used instead of canned, just plan on cooking them with the vegetables
3. For more protein, toss in leftover diced meat