Potato-Cheese Soup

Tools

By KSFY Staff

Story Created: Oct 13, 2008 at 8:52 AM CST

Story Updated: Oct 13, 2008 at 8:52 AM CST

Ingredients

4 to 6 servings

2 tablespoons butter
1 rib celery, finely diced
1 small onion, finely diced
1 (14-1/2-ounce) can ready-to-serve chicken broth
3 large potatoes, peeled and diced
2 teaspoons white vinegar
3 tablespoons all-purpose flour
2-1/2 cups milk
1/4 teaspoon salt
1 teaspoon black pepper
2 cups (8 ounces) shredded Cheddar cheese

Directions

In a soup pot, melt butter over medium-high heat. Add celery and onion and sauté 5 to 7 minutes, or until tender.

Add chicken broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes, or until potatoes are tender.

Add flour, milk, salt, and pepper; cook until soup is thickened and heated through, stirring constantly. Add cheese and stir until melted. Serve immediately.

TIP: To serve this restaurant-style, top with bacon bits, sliced scallions, and additional shredded cheese.
To serve this restaurant-style, top with bacon bits, sliced scallions, and additional shredded cheese.

Return to Recipes

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.