Cheesy Potato Soup

Cheesy Potato Soup

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Make sure to stir in the cheese and remove from the heat as soon as it melts to prevent curdling.

  • 2 Tablespoons Butter
  • 1 Cup Onions (Chopped)
  • 3 Tablespoons Unbleached Flour
  • 2 Cups Potatoes (Chopped)
  • 1 1/4 Cup Milk
  • 3/4 Cup Chicken Broth Or Vegetable Broth
  • 1/2 Cup Water
  • 1/2 Cup Sharp Cheddar Cheese (Shredded)
  • 1/4 Teaspoon Freshly Ground Pepper
  • 2 Tablespoons Green Onions (Chopped)
  1. In medium-size saucepan melt butter over a medium-high heat. Add onions and sauté 5 minutes until onions are tender. Sprinkle with flour and cook 1 more minute. Stir constantly.
  2. Add potatoes, milk, chicken broth (or vegetable broth), and 1/2 cup water. Bring to boil. Cover with lid and turn heat down to low. Simmer 10 minutes. Add shredded cheese and freshly ground pepper. Cook 2 more minutes until cheese melts. Stir frequently.
  3. Remove from heat and ladle into bowls. Top each serving with 1 1/2 teaspoons chopped green onions.
  4. Serves 4
  5. "Work With What You Got!"
  6. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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