Umami Recipes
Umami Recipes

Grandma Nancy's Cookbook

Potato Cheese Soup

4

servings

-

total time

Ingredients

2 tablespoons butter

1 celery stalk, finely diced

1 small onion, finely diced

1 3/4 cups chicken broth

3 large baking potatoes, peeled and diced

2 teaspoons white vinegar

3 tablespoons all-purpose flour

2 1/2 cups milk

1/4 teaspoon salt, plus additional to taste

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 saute 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. Taste for salt, adding more if necessary. Serve immediately.

Notes

Because salt levels vary depending on the type of chicken broth you use, you may want to taste for salt when you've finished cooking the soup.

4

servings

-

total time
Start Cooking