Posts Tagged ‘Cheddar and Potato Soup’


Cheddar and Potato Soup

October 18, 2010

I think I’ve mentioned before that I love soup.

It’s a great comfort food.  It’s also a great meal.  Add some bread, or a sandwich and your set.

This soup is hearty and full of flavor.  I love the flavor of the peppers with the cheese and potatoes.

This recipe makes 1 1/2 gallons of soup, so if the quantity seem overly excessive, you can cut the amount down to accommodate.

Cheddar and Potato Soup

  • 1 C Butter
  • 1 small Onion, diced
  • 1/2 C Celery, finely diced
  • 1/2 C Carrots, finely diced
  • 1 Yellow Pepper, finely diced
  • 1 Red Pepper, finely diced
  • 1 C Flour
  • 4 C Water
  • 8 C Chicken Broth
  • 1 lb Sharp Cheddar, shredded
  • 1/2 C American Cheese, shredded (optional)
  • 1 qt Half and Half
  • 2 lbs Redskin Potatoes, diced medium (leave the skin on)
  • 12 oz beer (optional)

Combine the water and the chicken broth.  Add the potatoes to a large pot and cover with the water/chicken broth mixture to cover.  Cook the potatoes until tender and place in a bowl, reserving the liquid. 

In a large stock pot, melt the butter over medium heat.  Stir in the onion, celery, carrots and peppers.  Saute for about 6 minutes or until the vegetables are tender.  Add the flour, stirring until well blended and evenly cooked, about 3 minutes.  Stir in the water/chicken broth and the reserved liquid from the potatoes.  Heat to boiling, stirring frequently.  Add the cheese and half and half.  Mix well.  Heat to simmering, until the cheese has melted.  Add the potatoes and beer.  Heat until hot, stirring frequently.

Serve with croutons or bacon garnish.

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