Potato & Cheese Soup

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.

Recipe Yield: 43 1-cup servings
Potato & Cheese Soup
Amount Item
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
  1. 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.

  2. In a large stock pot, sauté celery and onions stirring occasionally, until translucent, about 5 minutes. Reduce heat.

  3. Add cheese sauce mixture, garlic powder and half of the potatoes to pot. Stir to combined.

  4. 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.

  5. Add shredded cheese and simmer for 5 minutes or until serving temperature of 145F. Never boil.