Serves 6-8
Ingredients:
4 cups finely sliced & diced potatoes
4 Tbsp. butter
1/2 c. finely diced yellow onion
1/2 c. finely diced celery
2 cans chicken broth (14.5 oz.)
1/4 c. water
4 chicken bouillion cubes
8 oz. shredded sharp cheddar cheese
2 1/4 c. half & half (add a little more if needed)
1/2 tsp. sugar
1/4 tsp. white pepper (seriously, 1/4 tsp. is enough)
1/4 tsp salt (optional– you may want to taste it first as the cheese & bouillion give it plenty of salt)
shredded colby/ jack cheese (garnish)
Preparation:
On medium low heat in a 3 quart saucepan, saute celery and onions with butter. Cook onions until clear/ take care not to let onions brown. Add chicken broth, potatoes and water. Place on medium low heat and cook until potatoes are very soft and tender.
When potatoes are done add chicken bouillion cubes and cook until cubes dissolve. Mash the potatoes slightly, leaving most of them in chunks. Reduce heat and add half & half; stir mixture. Add shredded cheddar cheese and stir until cheese is completely melted. Sprinkle sugar, pepper and salt into soup; stir. Let soup simmer for 20-30 minutes, taking care not to let soup scorch. When ready to serve, garnish with shredded bolby or jack cheese and (opt.) a little parsley. Add some salad & bread and you have a complete meal!
