Potato Cheddar Soup

This soup is sooo good on a cold day!  Actually, we like it even on not so cold days too.  Paired with some rolls or focaccia bread, yum!  :-)  Easy and versatile, it will probably quickly become a favorite in your home, just like it is in ours.


Potato Cheddar Soup
4 cups (approx.) Potatoes {peeled & diced}
1 large onion {finely chopped}
1 stick celery {finely chopped}
1 carrot {finely chopped}
4 cups vegetable broth
1 1/2 cups milk or water {I use water most of the time}
2-3 Tbs. butter
1/2 tsp. salt
2 1/2 Tbs. all-purpose flour
1/2 tsp. dried sage
1/2 tsp. pepper
1 cup of grated cheddar cheese

Melt butter in large pot over medium heat.  Add chopped onion, celery, and carrot {I just chop these in the food processor}.  Cook, stirring often, until soft, about 10 minutes.

Add broth, water {if using milk, add later}, potatoes, and salt.  Bring to a boil, then reduce heat and simmer partially covered until potatoes are tender, approximately 15 minutes.

Using a slotted spoon, transfer the potatoes to a medium bowl and mash with a potato masher until desired consistency.  If you like a thicker soup, leave a few larger chunks and don't mash the potatoes super fine {this is the way I do it}.

Put the mashed potatoes back into the soup pot.

Stir in flour and spices with a whisk. 

Bring soup to a boil, then simmer {stirring often} until the soup thickens a little {about 5 minutes}.

Stir in cheese {and milk, if you are using it}.

Serve.

Enjoy!