Follow these steps for perfect results
Potatoes
diced
Carrots
grated
Celery
chopped fine
Onions
chopped
Salt
Milk
Cheddar cheese
grated
Prepare the vegetables by grating the carrots, chopping the celery and onions, and dicing the potatoes.
Place the prepared vegetables into a 2-quart saucepan.
Add water to the saucepan, ensuring the vegetables are barely covered.
Bring the mixture to a gentle simmer over medium heat.
Continue to simmer the vegetables until they are tender.
Pour in the milk and heat gently until warm.
Add the grated Cheddar cheese to the saucepan.
Stir continuously until the cheese is completely melted and evenly distributed.
Season with salt to taste.
Serve hot.
Expert advice for the best results
Add a pinch of nutmeg for extra warmth.
Garnish with chopped chives or parsley.
For a thicker soup, mash some of the potatoes before adding the milk.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with fresh herbs and a dollop of sour cream (optional).
Serve with crusty bread or grilled cheese sandwiches.
A side salad complements the richness of the soup.
Its buttery notes pair well with the creamy soup.
Offers a crisp counterpoint to the richness.
Discover the story behind this recipe
Comfort food classic
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