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Potato Cheese Soup

This is a perfect fall or winter soup. It can easily be made vegetarian just by substituting vegetable broth.

  • 2 tsp olive oil
  • 1 cup onion. diced
  • 1 cup celery, diced
  • 6 cups chicken broth
  • 1 cup milk
  • 3 cups potatoes, cubed
  • 8 ounces shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1 tsp dry mustard
Potato Cheese Soup
  1. In a fry pan saute onions and celery in olive oil until tender.
  2. Boil potatoes until soft. Drain and return to pot.
  3. Add celery and onion mixture, broth, and milk. Bring to a simmer.
  4. Blend with an emersion blender until smooth
  5. Add cheese, salt, white pepper, and dry mustard. Stir until combined and cheese is melted.
Published: Sunday, August 7th, 2011 by Kelly
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