Potato Cheese Soup
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Potato Cheese Soup
Category
Soups and Breads

Ingredients
Ingredients
- 2 medium russet potatoes, peeled and chopped
- 1 tablespoon Fustini's Medium SELECT olive oil
- 1/2 sweet onion, diced
- 2 tablespoons all-purpose flour
- 1 cup half and half
- 1 cup milk
- 4-6 ounces white cheddar cheese, freshly grated
- 1/2 cup low-sodium chicken stock, or as needed
- Kosher salt and freshly ground black pepper
Directions
- Add the chopped potatoes to a microwave-safe bowl with a splash of water. Microwave until cubes are tender, 2 to 3 minutes.
- Heat a saucepan over medium heat and add the olive oil and onions. Sauté, until onions are translucent. Add the flour and whisk constantly to create a roux. Cook the roux until it is slightly golden in color and bubbling, 2 to 3 minutes. Add the half and half and milk and stir continuously until the mixture thickens a bit, 5 to 6 minutes.
- Add the chopped potato and turn the heat down to low. Simmer until the potato breaks down, 10 to 15 minutes. Stir in the cheese. If the soup is too thick, add a few tablespoons of stock and stir. Season with salt and pepper as needed.
Recipe Note
Substitute your favorite herb-infused olive oil. Adapted from "Seriously Delish".