All Recipes

Cheesy Potato Soup

50 Mins
Butter Bread
Made With
Butter Bread


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)

Serves: 6


Step 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.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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