Potato Cheese Soup
Ingredients
The soup base
-
2
tablespoons
unsalted butter
-
1
medium
yellow onion, chopped
-
1
cup
carrots, peeled and chopped
-
1
medium
jalapeño, seeded and diced (optional)
-
1
teaspoon
minced garlic
-
1
teaspoon
kosher salt
-
⅛
teaspoon
cayenne pepper
-
¼
cup
all-purpose flour
-
1
cup
nonfat milk
-
4
cups
low sodium chicken or vegetable broth
-
3
medium
Yukon gold potatoes, peeled and chopped
The toppings
-
1 ¾
cups
freshly grated sharp cheddar cheese
-
to taste
chopped fresh chives or green onions
-
to taste
cooked and crumbled bacon
Instructions
- Melt the butter in a large pot over medium-high heat and sauté the onion and carrots until soft.
- Add the jalapeño, garlic, salt, and cayenne pepper, cooking until fragrant.
- Sprinkle flour over the vegetables and cook until golden, then slowly stir in the milk until thickened.
- Add the broth and potatoes, bring to a boil, then simmer until the vegetables are tender.
- Blend the soup until smooth using a blender or immersion blender.
- Stir in the cheese gradually until melted, then serve garnished with chives, bacon, and additional cheese.
Nutrition Facts (estimated)
Servings
6 servings
Calories
310
Total fat
16g
Total carbohydrates
28g
Total protein
16g
Sodium
20mg
Cholesterol
45mg
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