Ingredients
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1 tablespoon olive oil or 1 tablespoon unsalted butter
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1/3 cup chopped onion
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1/3 cup chopped celery
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4 cups diced peeled potatoes
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3 cups chicken broth (NOTE, use vegetable broth to make this vegetarian)
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2 cups shredded semisoft cheese (I recommend cheddar jack or colby jack)
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2 cups 2% low-fat milk
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herbs or spices
Instructions
- In a heavy pot, heat oil or melt butter, and saute onion and celery until soft.
- Add potatoes and broth and bring to a boil. Then simmer covered for 10-15 minutes.
- Puree in a blender, or with an immersion blender until smooth.
- Return soup to pan, stir in cheese, milk and seasonings. Cook over low heat until cheese is melted.
- Garnish with chopped chives, bacon crumbles, or your favorite topping.