Creamy golden potato soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the potato cubes in a large pot. Cover with water but not too much that you need to drain. Start cooking the potatoes on the stove over medium high heat. Add the Better Than Bouillon sautéed onion base. Check potato softness. Once soft enough to easily pierce with a fork, reduce heat to low and keep it simmering.

Step 2

Sauté the carrots and celery for 5 min over medium heat. Add the onion and continue until veggies are soft and onion is translucent. Season with salt, black pepper, and white pepper. Add the garlic, and butter and sauté for a few more minutes. Remove from heat and allow to cool before blending.

Step 3

Scoop warm veggies into the blender and add half and half. Start blending. Midway through, add 1 or 2 large ladles of potato chunks and blend until smooth.

Step 4

Add blended vegetables back into the pot and stir. Add shredded cheese. And allow to thicken to desired level.