Cheesy Potato Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
4 tablespoons butter
02 -
1 small yellow onion, diced
03 -
1 cup sliced carrot
04 -
1 cup sliced celery
05 -
6 cloves garlic
06 -
1 teaspoon ground mustard
07 -
pinch cayenne pepper
08 -
6 tablespoons flour
09 -
4 cups vegetable broth
10 -
1 pound Yukon gold potatoes, diced
11 -
1 cup heavy cream
12 -
8 oz. shredded sharp cheddar
13 -
1 teaspoon white wine vinegar
14 -
Kosher salt
15 -
Fresh cracked pepper
→ Garnish
16 -
Sliced chives
17 -
Shredded sharp cheddar
# Instructions:
01 -
Heat butter in a large pot over medium-high heat. Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently for 8 minutes.
02 -
Add garlic, ground mustard, cayenne pepper, and flour, and cook for 1 minute.
03 -
Add a couple splashes of broth to deglaze the pan and scrape all the flavorful bits off the bottom. Add potatoes, remaining broth, and a couple large pinches of salt and pepper.
04 -
Bring to a simmer over medium-high heat. Reduce heat to low and simmer for 12-15 minutes, stirring every few minutes, until the potatoes and carrots are cooked through and tender.
05 -
Remove from heat and stir in cream, shredded cheese (reserve some for garnish), and vinegar until cheese melts.
06 -
Season to taste with salt and pepper. Garnish with chives and shredded cheese before serving.
# Notes:
01 -
This hearty soup is perfect for cold weather and can be made ahead and reheated gently.