5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
4.57 avg. rating (90% score) - 7 votes

Cheesy Potato Soup

20 Min Prep; 50 Min Total Serves 6
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Ingredients
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
Chives (optional)
Paprika (optional)
Directions
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Toast 6 slices Martin’s Butter Bread. Using a shamrock-shaped cookie cutter, cut shamrock shapes out of each toast slice.

  6. Ladle soup into bowls. Top with shamrock toast and extra cheese; garnish with parsley or chives, and/or paprika.

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