Ingredients

• 4 russet potatoes, peeled and diced
• 1 carrot, peeled and sliced
• 1 yellow onion, chopped
• 6 cups chicken stock
• 8 tablespoons butter
• 1/4 cup flour
• 2 cups milk
• 2 cups sharp cheddar cheese, grated
• Salt and pepper

Directions

1. Add the potatoes carrots, onions, and chicken stock to a large, heavy pot. Turn heat to high and bring to a boil. Reduce heat to low and simmer gently until all the vegetables are soft, about 45 minutes.

2. With about ten minutes left to cook, pour milk into a small saucepan and warm it over medium-low heat. Meanwhile, add butter to a medium-sized saucepan. Melt over medium heat, and then slowly whisk in the flour. Cook, whisking occasionally, for about two minutes. Be careful not to let it brown.

3. Pour ½ cup of the warmed milk into the medium-sized saucepan and whisk until smooth. Repeat process until all the milk has been added. Cook until smooth and slightly thickened, whisking occasionally, about three minutes more. Stir in the cheese.

4. Pour the cheese mixture into the potato soup. Stir well until incorporated. Season to taste with salt and pepper.

Email to a friend | Print this recipe | Back