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Marshfield Community Cookbook · marshfieldbroadcasting.com

Soups & Salads · Shared by David Murchland

Creamy Cheddar Potato Soup

Prep: 15 min · Cook: 30 min

Ingredients

• 3 tablespoons butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 2 pounds russet potatoes, peeled and cut into ½-inch cubes
• ½ teaspoon dried thyme
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon black pepper
• 2 cups whole milk
• 1½ cups shredded sharp cheddar cheese
• Optional toppings: cooked crumbled bacon, sliced green onions, or extra cheddar

Steps

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened.
2. Add garlic and cook for 30 seconds. Stir in flour and cook for 1 minute.
3. Gradually stir in broth. Add potatoes, thyme, salt, and pepper.
4. Bring to a gentle boil, then reduce heat. Simmer partially covered for 15–20 minutes, stirring occasionally, until potatoes are tender.
5. Mash some of the potatoes directly in the pot to thicken the soup, leaving plenty of chunks.
6. Stir in milk and heat gently for 3–5 minutes. Remove from heat and gradually stir in cheddar until melted.
7. Taste and adjust seasoning. Serve with your favorite toppings and crusty bread.