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Potato Cheddar Soup

Source of Recipe


From "The Ski House Cookbook" by Tina Anderson



List of Ingredients



• 2 tablespoons unsalted butter
  
• 1 large yellow onion, chopped
  
• 2 small carrots, chopped
  
• 2 small celery ribs, finely chopped
  
• 1 large clove garlic, minced
  
• 3 tablespoons all-purpose flour
  
• 2½ cups low-sodium chicken broth
  
• 2 cups half-and-half or 1 cup milk and 1 cup heavy cream
  
• ½ teaspoon dried thyme
  
• 1 bay leaf
  
• 1 large potato, peeled and diced
  
• 2 cups (8 ounces) shredded sharp Cheddar
  






Instructions



1. Melt the butter in a large pot over medium-high heat until foaming. Add the onion, carrots, celery, and garlic and cook until the vegetables are soft, about 7 minutes. Add the flour and cook, stirring, until the vegetables begin to brown, about 2 minutes.
   
   
2. Add the broth, half-and-half, thyme, bay leaf, and potato. Bring the mixture to a boil and then cover and reduce the heat. Simmer until the potato is tender, about 20 minutes. Remove the bay leaf. (The soup can be prepared up to this point, cooled, covered and refrigerated for up to 3 days, or frozen for up to month. Reheat before proceeding.)
   
   
3. Remove form the heat. In handfuls, stir in the cheese until each addition is melted. Serve immediately.
   
   Serves 4