The weather is warming up a bit here in California, just in time for spring break season. But we still have some cool evenings. For these nights, I love to make this tasty, creamy potato cheese soup. This is one of my favorite soups to make when I want to warm things up. You can also top it with cooked bacon bits and sour cream for more of a baked potato soup.
Potato Cheese Soup
5 cups water
3 large russet potatoes, peeled and diced
2 stalks celery, chopped
1/2 cup onions finely minced
1 cup milk
3 tablespoons butter
3 tablespoons flour
1 teaspoon chicken boullion granules
1/2 teaspoon salt
1/4 teaspoon pepper
In a large pot, combine water, celery, and onions over medium low heat.
Add diced potatoes, chicken boullion granules and salt and pepper.
Bring to a boil over medium heat and cook 10-12 minutes until potatoes are soft.
While the potatoes are cooking. Melt butter in a saucepan. As soon as butter is melted, whisk in flour slowly. Then gradually add milk to the flour mixture and whisk continuously. Heat 5 minutes and pour into soup mixture.
Stir often and continue cooking soup about 15 more minutes over medium-low heat (soup will thicken).
Pour into soup bowls and top with shredded cheddar cheese.
Makes 4 hearty servings.
What is your favorite cold weather soup?
I am sharing this at Make Bake Create Party!