| Prep Time | 20 Minutes |
| Cook Time | 40 Minutes |
| Servings |
Servings
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Ingredients
- 2 Tbsp olive oil
- 1/2 Cup Celery Chopped
- 1/2 Cup Carrot Chopped
- 1/2 Cup onions Chopped
- 1 tsp kosher salt or to taste
- 1/4 Cup Flour
- 2 Cups Chicken or Vegetable Stock Low Sodium
- 2 Cups milk
- 2 Cups Potatoes Peeled and Diced
- 1 Cup Cheddar Cheese Shredded
- 1/2 Cup Ham or Bacon Chopped, Optional
- 1/2 Cup Sour Cream or Greek Yogurt Optional
Ingredients
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Instructions
- Saute Celery, Carrot and Onion in Oil until soft, about 7 minutes. Sprinkle 1 tsp Kosher salt over veggies while cooking.
- Sprinkle Flour over veggies and stir 2 minutes. Gradually whisk in broth, then milk.
- Add Chopped Potatoes and bring soup to a boil. Reduce heat and simmer until potatoes are tender, 20-30 minutes.
- Turn off heat and slowly add the cheese. Stir until melted and smooth. Make sure the soup is not too hot when you add the cheese or it will curdle and separate. Add additional salt, if needed.
- Serve soup with additional Cheese, Ham/Bacon and Sour Cream/Greek Yogurt, optional
