Marie Callender's Cream Of Potato Cheddar Cheese Soup

Recipe Ingredients

4 cups	584g / 20oz	Finely-diced peeled potatoes
4 tablespoons	60ml	Butter
1/2 cup	31g / 1.1oz	Finely-diced yellow onion
1/2 cup	55g / 1.9oz	Finely-diced celery
2		Chicken broth - (14 1/2 oz ea)
1/4 cup	59ml	Water
4		Chicken bouillon cubes
8 oz	227g	Shredded sharp Cheddar cheese
2 1/4 cups	533ml	Half-and-half - more if needed
1/2 teaspoon	2.5ml	Sugar
1/4 teaspoon	1.3ml	Freshly-ground white pepper
1/4 teaspoon	1.3ml	Salt - or to taste
		Shredded Colby/Jack Cheese - for garnish

Recipe Instructions

On medium-low heat in a 3-quart sauce pan saute celery and onions with butter. Cook until clear and take care not to let onions brown. Add chicken broth, potatoes and water. Place on medium-low heat and cook until potatoes are very soft and tender.

When potatoes are done add chicken bouillon cubes and cook until cubes have been dissolved. Mash the potatoes slightly but leaving most of them in chunks. Reduce heat and add half-and-half, stir mixture. Add shredded sharp Cheddar cheese and stir until cheese is completely melted and dissolved into mixture. Sprinkle sugar, pepper, and salt into soup, stir. Let soup simmer very slowly for 20 to 30 minutes taking care not to let soup scorch.

When ready to serve garnish with shredded colby cheese, jack cheese and maybe a little parsley. Add a crisp salad and hard rolls and you have a wonderful meal.

This recipe yields 4 to 6 servings.

Source:
CopyKat Recipes at http://www.copykat.com

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