This rich potato and cheese soup is a classic in any restaurant. Pair this rich and creamy soup with a choice of half sandwich or small salad.
|1 gal||Hot water (180°-190°F)|
|1 bag||Foothill Farms Special Blend Cheese Sauce Mix #7272|
|1 1/2 qts||Chicken broth (can subsitute for water)|
|3 cups||Diced celery|
|4 cups||Diced onion|
|1 Tbsp||Garlic powder|
|1 #10 can||Diced potatoes, canned, drained, divided|
|1 cup||Shredded cheddar cheese|
In an 8-qt mixing container pour in hot water. Add Cheese Sauce Mix into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth. Add chicken broth to cheese sauce. Stir until blended. Set aside.
In a large stock pot, sauté celery and onions stirring occasionally, until translucent, about 5 minutes. Reduce heat.
Add cheese sauce mixture, garlic powder and half of the potatoes to pot. Stir to combined.
In a separate container, mash the other half of the potatoes with potato masher or put in food processor to puree. Then add to pot.
Add shredded cheese and simmer for 5 minutes or until serving temperature of 145F. Never boil.