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Potato Cheese Soup

Knock off of Marie Callender's Potato Cheese Soup that's a lot easier than you might think!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp avocado oil
  • 1/2 yellow onion, diced
  • 2 stalks celery, diced
  • 4 cups diced potatoes If using baby creamers, don't peel. If using Russet or that type of larger baking potato, peel them. If using red potatoes, you can decide if you want to peel or just dice them.
  • 2-4 cups chicken stock
  • 2 cups half & half
  • 4 cups medium cheddar, shredded
  • 1/4 cup butter
  • 1 tbsp dried oregano
  • 2 tsp sea salt or garlic salt
  • 2 tsp black pepper or garlic pepper
  • 1 tsp paprika

Method
 

  1. Heat oil over medium heat.  Add onions & celery, stirring occasionally.  Cook until soft & fragrant, about 5 minutes. 
  2. Add diced potatoes to the pot.  Pour in chicken stock just until all the vegetables are covered.  Cover & cook over medium heat for 15-20 minutes, or until the vegetables can be easily pierced with a fork. 
  3. Remove the pot from the heat.  Now either mash with a potato masher or use an immersion blender to blend up the soup.  (I use the masher if the potatoes were peeled and the immersion blender if the potatoes weren't peeled.)
  4. Return to low heat.  Pour in the half & half, shredded cheese, & butter.  Stir until everything is mixed well, and the cheese & butter are melted.  Add seasonings.  Serve with garlic bread & listen to the rave reviews from your dinner guests & family.