Andrea’s Potato Cheese Soup

We had this flavourful soup at Andrea’s. If you use orange cheddar, the soup will be an appealing burnt orange colour. Don’t eliminate the smoked paprika!

Serves 4.

2 tbsp. butter
1/3 cup celery, chopped
1/3 cup onion, chopped
4 cups potatoes, peeled and diced
3 cups chicken broth
2 cups milk
8 oz. aged cheddar cheese, shredded
1/4 – 1/2 tsp. smoked paprika
1/4 tsp. freshly ground pepper

seasoned croutons, for garnish
parsley, minced, for garnish

In a large pot, add the butter and sauté the celery and onion until tender. Add the potatoes and broth and bring to a boil.

Reduce the heat, and cover the pot to simmer for 10 to 15 minutes, until the potatoes are tender.

Puree the soup in small batches in a blender, until smooth, and then return to a clean pot. Stir in the milk, cheese, paprika, and pepper, and cook stirring constantly over low heat until the cheese has melted.

Garnish with parsley and croutons.

About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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2 Responses to Andrea’s Potato Cheese Soup

  1. Dawn says:

    This sounds delicious!

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