This is a really simple soup that is great for those cool fall nights. I have been making this recipe for about 10 years and every time it turns out great.
- 2 tablespoons butter
- 1 small onion, finely diced
- 1 can ready to use chicken broth (sometimes I use more depending on the amount of potatoes in my pot)
- 3 large potatoes, peeled and diced
- 2 teaspoons white vinegar (this helps you not get that foam that potatoes put off when boiling and keeps the potatoes white)
- 3 tablespoons flour
- 2 1/2 cup milk ( I use skim or what ever milk I have on hand)
- 1/4 teaspoon salt (go easy on the salt because of the chicken stock and cheese)
- 1 teaspoon black pepper
- 2 cups shredded sharp white cheddar cheese
In a soup pot, melt the butter over medium-high heat. Add the onion and saute for 5 to 7 minutes, or until tender. Add the chicken broth, potatoes and vinegar; cover and bring to a boil. Reduce the heat to low and simmer for 20 to 25 minutes, or until the potatoes are tender. Add the flour, salt and pepper to the milk. Add the milk mixture to the potatoes and cook until the soup is thickened and heated through. Add the cheese and stir until melted. Serve immediately.
Peace, Love and Cheese