Potato Cheese Soup

Are you ready for the best soup of your life? This is creamy, cheesy, and has a great bite from the veggies.

6 cups water

6 cups cubed potato (About 6 potatoes depending on the size of them)

1 3/4 cups green onion, diced and including some of the green (About 4 bunches)

2 cups celery, slit lengthwise, and diced (about 6-8 stalks)

3 TBS chicken bouillon

Boil vegetables until tender, but not mushy. You want a nice bite to them. Once they are about there, turn the heat off to let them finish cooking, and set to the side. This is a great time to add more bouillon if you need a bit more flavor. You want to taste it with the vegetables. No one wants a bland soup. You may need to add a TBS or two more. They're your tastebuds, make it how you like.

Let's make the cheese base

3/4 cup butter(1 1/2 sticks)

3/4 cup cornstarch(you can use another flour if you'd like. But I like the consistency of cornstarch)

3 pints half and half

8oz Swiss cheese(grated)

16oz Sharp Cheddar cheese(grated)

Start by making the roux. Melt the butter. Once melted, add cornstarch, whisking constantly. Slowly stream in about a cup of half and half to incorporate with the roux. Then, pour remaining half and half in, whisking constantly. Make sure you get the corners of the pan. We don't want any gross lumps. Keep stirring that cream base until it gets nice and thick. Once thickened, add the cheeses a little handful at a time, making sure it's blended well before adding more. Don't boil. Remove from the heat and pour your vegetable mixture all in there. You will want to switch to a spoon at this point because those vegetables like to get caught in the whisk. Mix everything together. You'll have to sneak a taste at this point. This is where you can add your salt if you are lacking. Usually with the bouillon and the cheese, no additional salt is needed.

Serve right away, or put back on a warming stove to keep until mealtime. This soup is a great vessel to dip yummy bread into. You could even add more veggies to it, like carrots or broccoli.

Yields a big pot of soup(If you want to make less, divide the recipe into thirds)

Enjoy!