This recipe is a favorite in my family! Whenever we need a quick meal to warm us up this is our go to, if you have any left it reheats wonderfully! I love to take this soup in a thermos for Lunches at work, it is like a hug in a cup!
1 1/2 TBS Olive Oil
1 med chopped onion
1 cup chopped carrots
2 celery stalks, stringed and finely chopped
1 tsp minced garlic
32 ounces low sodium chicken broth
8 potatoes, peeled and chopped
2 TBS flour
2 TBS water
2/3 cup half and half
2 heaping cups Sargento Artisan Double Cheddar cheese
In a large hot soup pot, place Olive Oil, add garlic and onions saute until softened, add carrots, and celery and saute over medium heat until tender. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, whisk into broth, and simmer until soup is slightly thickened. Whisk half and half into soup, cook until heated through. Stir in cheese, until melted and blended. Serve piping hot.
You can add other vegetables of your choice, or to make it a complete meal you could add cooked cut up chicken or any other meat of your choice. Enjoy!