Ingredients
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2 tablespoons butter
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2 tablespoons oil
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2 carrots, peeled and diced
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1 medium onion, chopped
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1 -2 tablespoon fresh minced garlic
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1/4 cup flour
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1 pinch cayenne pepper
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2 cups half-and-half (or 1 cup milk with 1 cup half and half)
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3 cups chicken broth
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2 1/2 cups cooked diced potatoes (can use more)
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salt & freshly ground black pepper (to taste)
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parmesan cheese, for sprinkling on to (use any amount desired)
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3 cups grated old cheddar cheese
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1 large celery rib, chopped
Instructions
- In a large saucepan melt butter with oil over medium-high heat.
- Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
- Stir in flour and cayenne pepper; whisk for 1 minute.
- Gradually add half and half and broth whisking continuously.
- Bring to a light boil; cook and stir for 2 minutes or until thickened.
- Add in cooked diced potatoes; simmer uncovered for 15 minutes.
- Stir in cheese until melted; add to the soup stirring until combined and melted (you may also add in a few tablespoons of Parmesan cheese to the soup if desired).
- Ladle into bowls then sprinkle with Parmesan cheese.