Cheesy Potato Soup
6 Slices Butter Bread
1/4 Cup Unsalted Butter
1 Cup Onions, diced
1 Cup Celery, diced
2 Tablespoons Garlic, minced
3 Cups Water
5 Potatoes, peeled and cubed
3 Ounces Cheddar, shredded
3 Ounces Smoked Mozzarella or Gouda, shredded
2 Tablespoons All-Purpose Flour
1-1/2 Cups Milk
1 Tablespoon Fresh Parsley, chopped
Melt the butter in a large pot over medium heat. Sauté the onions and celery in the butter for 6-7 minutes, or until tender. Add garlic and cook another 1-2 minutes.
Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted.
In a separate small bowl, combine the flour and milk and stir well until the flour is mostly dissolved. Slowly add mixture to the soup, stirring constantly, until soup has thickened, about 5 minutes.
If you would like a thicker soup, transfer a few cups of soup to a blender (or use an immersion blender) and carefully puree the soup until it reaches a creamier consistency. Return pureed soup to pot and combine. For a chunkier soup, skip this step.
Toast 6 slices Martin’s Butter Bread. Using a shamrock-shaped cookie cutter, cut shamrock shapes out of each toast slice.
Ladle soup into bowls. Top with shamrock toast and extra cheese; garnish with parsley or chives, and/or paprika.