potato cheese soup
Who doesn't enjoy a bowl of steaming hot potato soup loaded with cheddar cheese ? Easily made at home to rival the soup served at O'CHARLEY'S. Ready in 30 to 35 minutes. Photo from: Internet search
prep time
10 Min
cook time
25 Min
method
---
yield
4 to 5 soup bowls
Ingredients
- 3 large russet potatoes, peeled and diced
- 1 stick celery, finely diced
- 1 small onion, finely diced
- 1-3/4 cup chicken broth
- 2 teaspoons white vinegar
- 3 tablespoons all-purpose flour
- 2-1/2 cup milk
- 1/4 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 2 cups shredded cheddar cheese (8 ounces)
How To Make potato cheese soup
-
Step 1In a soup pot, melt butter over medium-high heat. Add celery and onion, and saute 5 to 7 minutes, or until tender.
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Step 2Add chicken broth, potatoes and vinegar. Cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes, or until potatoes are tender.
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Step 3Add flour, milk, salt and pepper. Cook until soup is thickened and heated through, stirring constantly. Add cheese and stir until melted. Serve immediately.
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Step 4To serve this hearty soup O'CHARLET'S restaurant style: Top with bacon bits, sliced scallions, and additional shredded cheese.
- 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!
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