CHEESE POTATO SOUP

Ingredients

• ½ tablespoon extra virgin olive oil or bacon fat
• 1 large yellow onion, diced (approximately 3 cups)
• 2 ribs celery, diced
• 1 medium carrot, peeled and diced
• 1 clove garlic, minced
• 3 Russet potatoes, peeled and diced
• 2 cups low sodium chicken or vegetable stock, preferably homemade
• 1½ cups half and half or whole milk
• 7 ounces shredded cheddar cheese
• 1 teaspoon salt or to taste
• ¼ teaspoon cayenne pepper or to taste
• fresh ground black pepper, to taste
• optional garnishes: fresh parsley and cooked, diced bacon

Instructions

1. In a large dutch oven or heavy bottom pot, melt the olive oil or bacon fat over low heat and then add the onion, celery, carrot and garlic. Allow the vegetables to sweat for several minutes until soft.
2. Add the potatoes and stir well. Allow the vegetables to cook for 5-10 minutes on medium-low heat, stirring frequently to prevent the potatoes from sticking to the bottom of the pan.
3. Add the stock, stir, and bring the mixture to a boil. Lower the heat, cover (venting slightly), and allow the soup to simmer for 15 minutes. Remove from the heat.
4. Add the half and half or whole milk and then carefully ladle the soup into a blender. Puree the soup, in batches if necessary, and return the soup to the pot. Do not turn the heat back on. Stir in the cheese in batches until the soup is evenly combined. Add salt, pepper and cayenne.
5. Serve with optional garnishes. Reheat in small batches to prevent the cheese from breaking.

CHEESY-POTATO-SOUP