6/23/2012 Basket - Cheesy Potato Soup

Cheesy Potato Soup
Uses from this basket: Potatoes, onion, celery
Other produce: Garlic

• 1/2 cup butter
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped celery
• 1 Tbsp minced garlic
• 3 cups chicken broth
• 2 cups water
• 8 potatoes, cubed
• 12 slices American cheese, broken into pieces
• 2 cups shredded cheese (mozzarella, cheddar, colby jack, etc.)
• 2 1/3 cups milk
• 1/4 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 Tbsp dried parsley

Melt the butter in a large pot over medium heat.  Saute the onion, celery, and garlic in the butter for 5 to 10 minutes, until tender.

Stir in the chicken broth, water, and potatoes.  Bring to boil.  Reduce heat but keep on a low boil.  Cook for 15-20 minutes until the potatoes are tender.  Use immersion blender to partially blend potatoes, leaving some chunks.  Stir in the cheeses until melted.

Mix milk and flour until flour is dissolved.  Stir into soup, cooking another 5-10 minutes until soup thickens. Stir in salt, pepper, and parsley.  Top with caramelized onions and grated cheese, if desired.