1 medium onion chopped
2 celery stalks finly chopped
6 or 7 potatoes
1/4 cup unsalted butter melted
1/4 cup flour
2 cups of water with 2 chicken bouillons dissolved
2 cups half n half
2 chicken bouillon cubes (I throw these in with the water and potatoes to boil)
1 cup shredded cheddar cheese
Peel and cube the potatoes and add bouillon cubes to a large pot of water. I cook this on low to get the potatoes a little soft.
Chop up your onions and celery and sauté in a non stick pot until nice and translucent, set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for about ten to fifteen minutes and add in the cheese.
When the potatoes are slightly soft, drain and add to the creamy liquid and continue until the potatoes are at your desired softness.
Salt and pepper to taste
Add some ritz crackers and some chedder cheese on top and BAM…a nice soup!
Submitted By
Eddie Beyer
