Creamy, cheesy deliciousness for any time of year…but especially welcome on a cold winter day. Serve with a little shredded cheddar, green onions, bacon bits, anything you want on top!
- 1.5 TBS butter or light butter
- 1 medium onion, diced (Any kind is fine, I usually use yellow, but only had red this time and it worked fine too.)
- 3-4 carrots, chopped or diced
- 2 ribs of celery, chopped or diced
- 7-8 russet potatoes, cubed (skin on or off, your preference)
- 1 32 oz carton low sodium vegetable or chicken broth
- 1 cup milk
- 2 TBS cornstarch
- 4 oz light cream cheese
- 1/2 cup light sour cream
- 2 cups shredded cheddar cheese
- salt, pepper, garlic powder to taste
In a large pot or dutch oven, melt butter over medium heat.
Add onions, carrots and celery and sweat for about 10 minutes.
Add potatoes and broth and bring to a boil.
Reduce heat to low-medium and simmer for 15 minutes, stirring occasionally.
Add your cup of milk mixed with cornstarch, then the sour cream, and the cream cheese, stir. Simmer for 15 more minutes.
Stir in cheddar cheese.
A note about consistency: If you like the soup with chunks of potato you can stop now and serve. If you want some chunks, some smooth, use a potato masher to mash up some of the potatoes. If you want mostly smooth, use a hand blender to puree (also called a stick or immersion blender). Or if you don’t have a hand blender you can use a regular blender or food processor (do in batches of about a cup at a time).