| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 6 cups reduced-sodium chicken or vegetable broth
- 2 cups mashed potatoes
- 8 ounces shredded Cheddar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon dry mustard
- Hot sauce, optional
Instructions
- Add oil to a large pot set over medium-high heat. Add onion and celery and saute for 2 to 3 minutes, or until they start to soften. Add stock and mashed potatoes and bring to a simmer.
- Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add Cheddar, salt, white pepper, dry mustard and hot sauce. Stir to combine and allow the cheese to melt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 384 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 58 mg |
| Sodium | 1102 mg |
Reviews
(Double recipe if making some for freezing)
Ingredients:
2 teaspoons olive oil
1 cup diced onion
1 cup diced celery
8 large potatoes
½ Cup of milk
1 stick of butter
1 cup shredded cheddar cheese
2-3 cloves minced garlic
Salt & Pepper to taste
Crumbled Bacon (optional)
Diced Chives (optional)
Directions:
Add oil to a medium skillet
Sautee onion and celery until soft
Boil potatoes until soft
Add butter and milk
Mash with potato masher
Add sautéed celery and onions
Add stock and potatoes and bring to a simmer.
Boil over low heat until hot and add additional milk until preferred thickness is achieved.
If freezing:
Wait until cool to touch and add to bags and freeze.
When thawing and heating:
Wait until completely thawed and heat over low heat.
Add some milk until preferred thickness is achieved.
To avoid runny soup, I added the broth (for me dissolved chicken bouillon) gradually instead of all at once. Great recipe I’ll def. use again! 😀