Not too long ago we received a FIFTY pound bag of potatoes. Yup. 5-0! Potatoes were coming out our ears, and we don't actually eat a lot of POTATO-EY things. I decided soup would be good. And it was! This SUPER easy recipe turned out amazing. I know, I know. How can you mess up soup? Either way, I'm still giving myself a GIANT pat on the back! :)
Cheesy Potato Soup
3/4 cup chopped onion
3/4 cup chopped celery
2 tablespoons butter
2 cloves garlic, minced
1/2 cup chopped matchstick carrots
2 to 3 red potatoes, cubed
Several dashes each: ground thyme, pepper, and garlic powder
4 cups chicken broth
4 ounces sharp white cheddar cheese, shredded
1 cup shredded medium cheddar cheese
1 cup cream
Cornstarch slurry (optional)
Cook onion and celery in butter until tender, about 5 minutes. Add garlic and carrots and cook a few minutes more. Add the potatoes and broth and bring to a boil. Add seasonings. Cook until potatoes are tender, about 10 to 12 minutes. Slowly stir in the cream. Add the cheese slowly and stir until melted. Add a cornstarch slurry (2 tablespoons cornstarch mixed with 1/4 cup cold water) to thicken, if desired. Serve warm sprinkled with more cheese!
TIP: Again, this recipe is so versatile. If you don't have carrots, leave them out. You could use all white cheddar or regular cheddar cheese. I even think a pepper jack would be pretty tasty. I would also think adding 1/2 to 1 cup of the super sweet petite white corn would be delish. You decide. And let me know how you make it for your family!