Emily's Potato Cheese Soup
Lauren
ingredients
- 6 large potatoes peeled and diced (Emily never peels the potatoes!)
- 1 onion chopped
- 2 celery stalks chopped
- 3 1/2 cups water
- 1 tsp salt
- 3 Tbsp chicken boullion (or 3 cubes)
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 1 tsp dry mustard
- 2 cups half and half
- 8 oz shredded cheddar cheese
directions
- 1
Boil the potatoes, onion, celery, water, salt and boullion for 15 minutes. Sometimes Emily adds broccoli, kale, leeks, etc. Those can be added according to their standard boiling instructions.
- 2
In a separate pan combine the butter, flour and dry mustard. SLOWLY add the half and half and continue to cook until smooth and thick. Then add the cheddar cheese.
- 3
Combine this to the potatoe mixture and enjoy!
Source: Emily Grunt
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