Potato Cheese Soup
Yield: 10 servings
Cook Time: 45 minutes
Tips: If soup becomes too thick, stir in small amounts of milk (any fat content) until you reach desired consistency).
Ingredients
- 6 potatoes
- 2 tablespoons butter
- 2 leeks, diced
- 4 green onions, diced
- 2 1/2 tablespoons flour (2 tablespoons plus 1 1/2 teaspoons)
- 3 tablespoons butter, melted
- 4 10 1/2-oz. cans chicken broth (or 5 1/4 cups)
- 3/4 cup potato water (saved from boiling potatoes)
- 8 oz. sour cream (1 cup)
- 1 1/4 cups half and half
- 3/4 teaspoon salt (or to taste)
- 1/4 teaspoon white pepper (or to taste)
- 3 1/4 cups shredded cheddar cheese
Directions
Peel potatoes then cut into thirds. Fill a large saucepan with enough water to cover potatoes and bring to a boil. Place potatoes in boiling water and bring to boiling again. Once boiling, reduce heat to a gentle boil and cook uncovered for 25-30 minutes or just until potatoes are able to be pierced with a fork. Drain, saving 3/4 cup of the potato water. Set potatoes aside.
Melt 2 tablespoons butter in a large soup pot. Add leeks and onions and cook on low heat just until tender (do not brown) - about 3-4 minutes. In a small bowl, whisk flour with the 3 tablespoons melted butter, forming a roux (a smooth paste). Add chicken broth to leeks and onions in soup pot, then stir in flour and butter mixture and whisk until thoroughly blended.
Place cooked potatoes in a bowl and mash manually with a potato masher or fork (do not use an electric mixer). Add potatoes to soup pot, then add potato water and stir to combine. Bring to a boil, then immediately reduce to low and simmer for 10 minutes. Stir in sour cream, half and half, cheese and salt and pepper until thoroughly combined. Heat until cheese has melted, being careful not to boil. Serve.
Melt 2 tablespoons butter in a large soup pot. Add leeks and onions and cook on low heat just until tender (do not brown) - about 3-4 minutes. In a small bowl, whisk flour with the 3 tablespoons melted butter, forming a roux (a smooth paste). Add chicken broth to leeks and onions in soup pot, then stir in flour and butter mixture and whisk until thoroughly blended.
Place cooked potatoes in a bowl and mash manually with a potato masher or fork (do not use an electric mixer). Add potatoes to soup pot, then add potato water and stir to combine. Bring to a boil, then immediately reduce to low and simmer for 10 minutes. Stir in sour cream, half and half, cheese and salt and pepper until thoroughly combined. Heat until cheese has melted, being careful not to boil. Serve.