SMTO Recipe: Creamy Potato and Cheese Soup

January is the perfect time to cuddle up with a bowl of soup. This Creamy Potato and Cheese Soup is on regular rotation every winter. It’s easy, comforting and perfect for a cozy weeknight meal.  

Ingredients
2 tablespoons vegetable oil
½ cup chopped celery
½ cup chopped carrot
½ cup chopped onion
½ teaspoon dried thyme
3 tablespoons all-purpose flour
2 cups chicken broth
2 cups milk
2 potatoes, peeled and diced into ½ inch cubes
1 cup shredded cheddar cheese
½ cup chopped ham
Hot pepper sauce, to taste

Crispy cooked bacon, crumbled, for garnish

Chopped green onions, for garnish

Directions

1. Heat the oil in a large saucepan over medium heat. Add the celery, carrot, onion and thyme. Cook, stirring often, until the vegetables are tender, about 5 minutes.

2. Sprinkle the flour over the vegetables and stir for 2 minutes to coat. Slowly whisk in the chicken broth until smooth, then pour in the milk and keep whisking to combine.

3. Add the diced potatoes and bring the mixture to a gentle boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are soft, about 20 minutes.

4. Stir in the shredded cheddar until melted and smooth. Add the ham and cook for another 2 to 3 minutes until everything is heated through. Taste and add a few drops of hot pepper sauce if you like a little kick.

5. Ladle the soup into bowls and top each one with more cheese, crispy bacon and a sprinkle of green onions.  

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