This is the kind of soup that fills the whole house with a warm, welcoming smell. Tender potatoes simmer in a gently seasoned broth, then finish with milk and a generous handful of sharp Wisconsin cheddar. Serve it with crusty bread on a chilly evening.
Ingredients
- 4 tablespoons butter
- 1 medium onion, finely diced
- 2 stalks celery, finely diced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 pounds Yukon Gold potatoes, peeled and cut in ½-inch cubes
- 2 cups whole milk
- 2 cups (8 ounces) shredded sharp cheddar, plus extra for topping
- ½ teaspoon salt and ¼ teaspoon black pepper, or to taste
- Fresh chives, chopped, for serving
Directions
- Melt the butter in a large pot over medium heat. Cook the onion and celery for 5 to 6 minutes, until soft but not browned.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Slowly pour in the broth, stirring to prevent lumps. Add the potatoes and bring to a gentle boil.
- Reduce the heat, cover and simmer for 15 to 18 minutes, until the potatoes are tender when pierced with a fork.
- For a thicker soup, mash about a third of the potatoes right in the pot with a potato masher.
- Stir in the milk and heat gently for 3 to 4 minutes. Do not let it boil.
- Remove from the heat and stir in the cheddar a handful at a time until melted. Season with salt and pepper. Serve topped with chives and extra cheese.
Soup Tips
- Shred your own cheese: It melts more smoothly than pre-shredded cheese.
- Keep it gentle: Boiling after the milk and cheese go in can make the soup grainy.
- Storage: Refrigerate leftovers within 2 hours and reheat gently to 165°F (74°C).
- Allergen note: Contains milk and wheat.
Recipes are shared for general informational purposes only. Please check ingredient labels for allergens. See our Disclaimer.
Simmerbrook Recipes · 4822 21st Ave, Kenosha, WI · Privacy Policy · Terms
