Cheesy Potato Soup
 
 
Author:
Ingredients
  • 1 Tbls. butter
  • ¾ cup onion, diced very small
  • ¾ cup celery, diced small
  • ½ cup carrots, diced
  • 6 cups potatoes, cubed
  • 5 c. bone broth (or enough to cover the potatoes)
  • ½ tsp. thyme
  • 1 tsp. salt
  • 1 cup heavy cream
  • 2 cups cheddar cheese, shredded
  • Paprika and extra cheddar cheese to serve
Instructions
  1. Melt butter in stock pot.
  2. Add onion, celery and carrots and sauté until onions are translucent.
  3. Add potatoes, bone broth, salt and thyme and cook until the potatoes are soft. (about 15 minutes at a simmer.)
  4. Use an immersion blender, potato masher or a countertop blender to blend the soup part way. I don’t blend all of it but keep some nice chunks of potatoes whole for texture.
  5. After blending, reduce heat and add heavy cream. Stir thoroughly.
  6. Add cheese and stir until melted.
  7. Serve in bread bowls sprinkled with extra cheese and paprika.
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/bread-bowl-cheesy-potato-soup/