Potato Cheddar Soup

It's been really cold here the past few days, so soup has been on the menu! This particular soup is sooo yummy! I topped it off with all my favorite baked potato toppings! Enjoy!

Ingredients:

2 tbs butter

2 tbs olive oil

1 tbs flour

1 onion chopped

3 carrots chopped

3 stalks of celery chopped

2 cloves of garlic

4 large russet potatoes peeled and diced into 2" cubes

1 quart of vegetable or chicken broth

1/2 cup of heavy cream

1 cup whole milk

2 cups of shredded sharp white cheddar cheese

Sour Cream

Bacon or pancetta crumbles

Chives

Salt & Pepper

Directions: 

In a large Dutch oven over medium heat add olive oil & butter. When butter is melted add onion & garlic. Cook until translucent then add carrots & celery, season with 1tsp salt and cracked black pepper. Continue to sautée for another minute or two. Add flour and stir. Let the flour cook with the vegetables for a couple of minutes then slowly stir in chicken broth stirring constantly so no lumps form. Add potatoes and bring to a boil. Reduce to a simmer and cook until potatoes are soft and beginning to fall apart. Use a potato masher to mash veggies. If you want them chunky don't mash as much. If you want smooth mash until smooth. Add cream and milk and stir in cheese slowly. Continue to cook until heated through and cheese has melted. Check seasonings and add more salt and pepper if desired. Garnish with sour cream, cheese, bacon and chives.