Potato Soup

  • Serves

    serves 6-8


This is a flavorful and creamy soup with just the right amount of cheese.


  • 4 russet potatoes, peeled and diced
  • 1 carrot, peeled and sliced
  • 1 yellow onion, peeled and chopped
  • 6 cups Chicken Stock
  • 8 tbsp. butter
  • ¼ cups flour
  • 2 cups hot milk
  • 2 cups grated sharp cheddar cheese
  • Salt and freshly ground black pepper


Step 1

Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat. Reduce heat to low, and simmer until vegetables are soft, about 45 minutes.

Step 2

Melt butter in a large, heavy saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon, for 2 minutes. Stir in hot milk, ½ cup at a time, and cook until smooth and slightly thickened, about 3 minutes. Add cheese. Stir milk mixture into soup. Season to taste with salt and pepper.

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