Cheesey Potato Soup
Preparation Time: 15 minutes
Microwave Time: 14 to 18 minutes
1/2 cup celery, washed and finely chopped
1/2 cup yellow onion, chopped
1 large white potato, peeled and diced into small cubes
1 tablespoon olive oil
1/3 cup all purpose flour
2 cups heavy cream
3/4 cup milk
1 3/4 cups chicken broth
1 1/2 cups shredded cheddar cheese
1/2 cup shredded mozzarella
Wash, peel and dice the celery, onion and potato. Add these three ingredients and the olive oil to a large microwave-safe bowl, loosely cover with microwave-safe plastic wrap. Microwave on high for about 5 minutes, until vegetables begin to soften, stirring after 2 and a half minutes.
When vegetables have softened, add the flour while continuously stirring. Next, stir in the heavy cream, milk, and chicken broth – being sure to stir all ingredients in well. Again, loosely cover with microwave-safe plastic wrap and microwave on high for 8 to 10 minutes, stirring every 2 minutes, until the soup begins to thicken and boil. Lastly, add in the cheddar and mozzarella cheeses, stirring continuously, until they have melted and are mixed smoothly into the soup. If soup has cooled too much to serve, return to the microwave for another 1 to 3 minutes before serving.
