Cheese Potato Soup Recipe
Everybody loves cheese. Cheese in different shapes and sizes, cheese in variety of cuisine. It is definitely a universal favorite amongst all children and adult. This recipe creates a unique taste because of the melted cheese’s creamy combination to the delicious warm potatoes children would totally love. The potato blended amazingly well with the cheese that it creates a luscious tasty soup. The rich creamy broth made the soup really fragrant that no one could resist tasting. In other words, it is simply an irresistible meal every mom would like serving every dinner. Now, here’s how to make this cream delightful soup.
Ingredients
- 6 tablespoons unsalted butter (90 g)
- 1½ cups chopped onions (225 g)
- 1½ cups chopped celery (150 g)
- 4 cups water (950 ml)
- 8 potatoes, peeled and cubed
- 15 slices American cheese - broken into pieces
- 4 tablespoons all-purpose flour (60 g)
- 2⅓ cups milk (320 g)
- 2 tablespoons chopped fresh parsley (30 g)
Instructions
- Melt the butter in a large saucepan over medium heat. Sauté the onion and celery together with the butter for 5 to 10 minutes or until tender.
- Mix in water and potatoes, bring to a boil and then simmer until the potatoes are cooked just enough. Add the cheese and stir until it is liquefied.
- In a separate small bowl, stir in the flour and the milk and thoroughly blend until the flour is mostly dissolved. Pour the mixture into the soup carefully, stirring constantly, until soup has thickened for about 5 minutes.
- Garnish with the parsley.
- Serve hot and enjoy!
