Chunky Cheese Potato Soup (2014 SLV Potato Festival) – Penny Baker (Cowboy Up Western Wear)
Penny participated in the 2014 SLV Potato Festival’s Downtown Taste-Testing Tour with this recipe.
- 16 cups potatoes, diced (about 6 lbs.)
- 1/2 cup chopped onion
- 1 cup sliced celery
- 2 teaspoons salt
- 1/2 teaspoon celery salt
- 2 quarts water
- 6 cups milk, divided
- 1 bottle beer (optional, gives hearty flavor)
- 2 tablespoons chopped parsley
- 4 chicken bouillon cubes
- 9-12 cups shredded sharp cheddar cheese
Place potatoes in pot, add water. Cook until tender.
Drain potatoes. Take out about half of the potatoes and mash, then place them back in pot.
In a seperate pan, melt butter until bubbly. Quickly whisk in all purpose flour.
Add 1 cup of milk and continue whisking. Stir until smooth.
Add flour mixture then all other ingredients, except cheese, to the pot of potatoes.
Add cheese last and stir until melted.
Cook on low for an additional 20 minutes. Stirring occasionally.
Note: For a thicker soup, add more cheese.