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Entrees Recipes

Cheddar Cheese Potato Soup

  • 1 T butter
  • 1/2 c chopped Vidalia onion
  • 2 cloves garlic, minced
  • 4 c potatoes, peeled and diced 1/2 in
  • 14 oz chicken broth
  • 1 c milk
  • 1/2 t black pepper
  • 1 1/4 c shredded extra sharp cheddar cheese
  • chopped chives for garnish
  1. Melt butter in large saucepan over medium heat.
  2. Add onion and saute 3 minutes.
  3. Add garlic and saute 2 minutes.
  4. Add potatoes and broth; bring to a boil.
  5. Reduce heat and simmer 12-14 min or until vegetables are tender.
  6. Puree some with immersion blender.
  7. Stir in milk; heat over medium heat until hot (do not boil).
  8. Stir 1 c cheddar cheese into soup until melted.