potato cheese soup

How To Make potato cheese soup

• Step 1
  LARGE SOUP POT--SAUTE' ONION IN OLIVE OIL, AND BUTTER TILL ALMOST DONE; ADD CARROTS & CELERY, COOK ALL TILL SOFT. I ADD SALT & PEPPER (SOMETIMES CAJUN SEASONING GIVES SOME ZIP). YOU CAN USE CHICKEN BOUILLON---I LIKE KNORR FROM COSTCO--INSTEAD OF CANNED BROTH. ADD WATER ACCORDING TO BOUILLON DIRECTIONS.
• Step 2
  POTATOES SHOULD BE CUT UP IN DIFFERENT SIZES, THE FIRST BEING SMALLER CUBES (THIS IS THE ONLY THICKENING NEEDED). THE NEXT CUBES ARE LARGER, DEPENDING ON PREFERENCE. USE ONLY ENOUGH LIQUID TO BARELY COVER POTOTOES; COVER; COOK TILL TENDER.
• Step 3
  ADD THE CANNED MILK & HEAT THROUGH. STIR OFTEN. ADD GRATED OR SLICED SHARP CHEDDAR (DON'T USE VERY HIGH HEAT AT THIS POINT, CHEESE YUCKS UP! I'VE DONE THAT!) JUST A LITTLE GRATED DUBLINER CHEESE (SIMILAR TO SWISS & MILD PARMESAN COMBINED) ADDED IS VERY GOOD. ADD THE PARSLEY AND GIVE IT A FEW MINUTES MORE TO MELT THE CHEESE. THIS IS WAY TOO GOOD WITH THAT GARLIC CHEESE BREAD I POSTED. NOTHING WRONG WITH DOUBLING UP ON CALORIES, IF WE JUST HAVE THIS ONCE IN A WHILE! ALL THE INGREDIENTS HERE CAN BE VARIED IN AMOUNTS WHICH WORK FOR YOU. I NEVER MEASURE ANY OF THIS, AND IT'S ALWAYS YUMMY!
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!