Patter Fam Sauces

Potato and Cheddar Cheese Soup

Serves 12

6 medium Idaho potatoes peeled and cubed

1 large carrot chopped

4 cups water to cover

3 stalks celery chopped

1 yellow onion chopped

½ cup salted butter

6 cups whole milk (divided)

Salt and pepper

2 T chicken soup base

3 T Salted Butter

3 T All Purpose Flour

16 oz. shredded cheddar cheese (reserve some for garnish)

1 tsp. salt

3-4 slices of crispy bacon chopped for garnish

Minced parsley for garnish



In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender. (do this in advance of the class) 


In a separate large skillet over medium heat, sauté the celery and onion in the butter for about 8 minutes. Until softened.


Drain all but about 1 cups of the water from the potatoes and carrots; add 3 cups milk. Reduce heat to low and season with salt and pepper to taste. 


Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly. 


In a medium saucepan heat the 3 T butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. 


Meanwhile, heat three cups of milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and add the cheese 1 cup at a time, stirring to melt and combine. 


Add the cheese sauce to the soup pot stirring to combine.  Warm the soup through.  Garnish with more shredded cheddar cheese, crispy bacon bits and minced parsley.  Serve with warm bread.



Check out all the classes that we used this recipe in:



Written by Joyce Peters — April 24, 2016

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