Chunky Cheese Potato Soup

Denise Fidler – The Country Baker

  • 16 cups Potatoes (diced)
  • 1/2 cup Onion (chopped)
  • 1 cup Celery (chopped or sliced)
  • 2 tsp Salt
  • 1/2 tsp Celery salt
  • 2 quarts Water
  • 2/3 cup Butter
  • 1/2 cup Flour
  • 6 cups Milk
  • 1 bottle Beer (optional, gives a hearty flavor)
  • 2 Tbsp Parsley (chopped)
  • 4 Chicken bouillon cubes
  • 9-12 cups Sharp cheddar cheese (shredded)
  • Salt and pepper to taste

Recipe Instructions

Use Bosch food processor or slicer shredder to chop onions, celery and shred cheese. Combine potatoes, onion, celery, salt, celery salt and water in stock pot and cook until potatoes are tender. Take out half of the potatoes and mash. Place back in pot.

Melt butter in separate pan until bubbly. Using a wire whisk, quickly stir in flour and whisk until smooth (about one minute). Then add 1 cup of  the milk. Stir until smooth. Next add additional 5 cups of milk, beer, parsley, bouillon, cheese and seasoning. Continue stirring until smooth and cheese is melted. For thicker soup, add more cheese. Serves 10-12.