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Creamy potato soup

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Ingredients/Components

half and half - 3 c
salt - 2 tsp
butter - 3 Tbsp
water - 3 c
chopped celery - 1 c
ground thyme - 1/4 tsp
rosemary leaves - 1/4 tsp
chicken bouillon cubes - 5 item
black pepper - 1/4 tsp
shredded mild Cheddar cheese - 1 c
peeled, cubed potatoes - 4 5
chopped white onion - 1 c
peeled, sliced carrots - 1 c

How to make creamy potato soup:

In large Dutch oven, saute onion and celery in butter over medium heat. Add water, potatoes, carrots and spices; cover. Reduce heat when mixture comes to boil and continue cooking over lower heat until hard vegetables become soft enough to eat with spoon, about 20 minutes. Mash mixture with potato masher until lumpy. Add half and half and cheese; blend in. Continue cooking until cheese has completely melted. Serves 6 to 8.

Recipe categories: Soups & stews, Main dish, Ham.

Rating:

Average rating: 3, total votes: 6

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