|Although I think of soups as more of a wintertime dish, they seem to taste just fine on a summer evening. This hearty soup reminds me a lot of the cheesy potato soup I used to get at Marie Callender’s, back when they still had restaurants in my local area.
The only prep note I’ll mention is to garnish with parsley and/or bacon bits if desired. Enjoy!
|8 cups||Peeled and cubed potatoes|
|2 cups||Chopped onion|
|4 cups||Chopped celery|
|2 tsp||Sea salt|
|4 cups||Half and half|
|2 cups||Shredded sharp cheese|
|A/R||Bacon bits and parsley for garnish|
|In a large pot, simmer potatoes, onion, celery and salt in just enough water to cover for about 15-20 minutes.
Remove half the vegetables from the pot; puree in a food processor just until smooth. Return to soup pot.
Add half and half, butter and cheese.
Bring back to a boil, stirring constantly, immediately reduce heat to simmer until desired thickness is reached. Serve hot.