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Potato Cheddar Soup-Hearty soup filled with potatoes, carrots and cheddar cheese. A perfect dinner for the fall season. 

This is my Mom's "Hearty Potato Soup" recipe.  It is soooo good and really simple to make. Serve it with a side of crusty bread for a great dinner on a chilly day.

Ingredients Needed

• Potatoes
• Carrots
• Celery
• Chicken broth
• Milk
• Flour
• Butter
• Dijon mustard
• Cheddar cheese
• Dried Spices:  salt, pepper, garlic, minced onion

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Potatoes

I like to grab a bag of Dutch baby potatoes for this.  It makes life a little easier.  They are easy to cut into quarters and many times, they are already pre-washed.  It's also great for measuring.  However, my Mom liked to use white potatoes ( approx 3-4 medium size)  for hers. 

To Peel or Not to Peel

My Mom liked to peel and chop her potatoes for this soup.  I do not.  That is also why I like to use the Dutch baby potatoes for this.  No peeling needed.  Honestly, it's your own personal preference.  If you want to peel your potatoes, go for it.  If not, you can skip the step.

Milk

Whole milk, whipping cream or half/half will work for this.  Go with a full fat version, for a nice, creamy soup. 

Puree the Soup?

If you like your potato soup a little smoother, feel free to puree it with a stick blender or stand up blender. 

Potato Cheddar Soup

Hearty soup filled with potatoes, carrots and cheddar cheese. A perfect dinner for the fall season.

Prep Time: 20 mins

Cook Time: 45 mins

Hands-Off Time: 0 mins

Yield: Serves: 4 to 6

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Ingredients

• 1.5 lbs dutch baby potatoes
• 1/2 cup carrots, chopped
• 1 rib of celery, diced
• 1 TBSP minced onion
• 1-2 tsp minced garlic
• 4 TBSP butter
• 4 TBSP flour
• 1 TBSP Dijon mustard
• 3 cups chicken broth
• 1 cup whole milk
• 1 cup shredded cheddar chese
• salt/pepper, to taste preference

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Instructions

1. In a large saucepan, add potatoes, carrots and potatoes. Fill with cold water, and bring to a boil. Cook for 15 minutes or until tender.
2. Remove 1 cup of the liquid and set aside. Then, drain the remaining liquid. Set aside.
3. In the same (empty) pot, melt butter with minced onion and garlic. Cook until fragant.
4. Whisk in flour and mustard. Cook for about a minute
5. Whisk in chicken broth and reserved liquid from cooking the potatoes/veggies.
6. Increase heat slightly and bring the mixture to a simmer. Let it cook for 5-8 minutes or until it thickens.
7. Lower the heat and stir in milk, cooked potatoes/veggies and cheese.
8. Continue stirring until cheese is melted and soup is hot.