Ingredients
The following ingredients have 6 Servings
- 1 tablespoon olive oil (or light tasting oil of your choice)
- 1 white onion (diced)
- 2 tablespoons all-purpose flour
- 2 pounds russet potatoes (peeled and diced into 1-inch cubes)
- 1 teaspoon smoked paprika
- 3 cups low-sodium vegetable broth (homemade preferred)
- 1 tablespoon Worcestershire sauce
- 2 cups shredded aged white Cheddar
- 2 cups shredded extra sharp Cheddar
- 2 cups whole milk
- ¾ teaspoon salt
- freshly ground black pepper
- Minced scallions (for garnish)
Instruction
- Heat oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 15 minutes. Stir in flour and cook 1–2 minutes. Add potatoes and paprika; cook, stirring to coat potatoes, 1 minute. Stir in broth and Worcestershire. Bring to a boil, reduce heat to medium-low, and cook, partially covered, until potatoes are soft, 10–15 minutes. Coarsely mash potatoes with the back of a wooden spoon, and stir in cheese and milk until cheese is melted, 2 minutes. Remove soup from heat; season with salt and pepper.
- Garnish with scallions.
