Very Cheesy potato soup

Name: Very Cheesy potato soup
Cuisine: American
Ingredients: 6 medium size potatoes. ( yukon gold or Albert Bartlett rooster potatoes work best); 1 cup Chopped celery; 1 32 oz Container of chicken stock; 1 16 ounce container of half and half or heavy cream ( I prefer the heavy cream); 1 Salt and pepper to taste; 2 cup Shredded extra sharp cheddar cheese; 1/3 cup melted butter; 1/4 cup Chopped chives; 1/4 cup Grated or shaved parmesan cheese; 1 tsp Fresh chopped parsley; 1/4 cup flour

cdkaleczyc @cook_3171763

Absolutely the best flavored potato soup I've ever had I've been making this for years.

cdkaleczyc @cook_3171763

Absolutely the best flavored potato soup I've ever had I've been making this for years.

Saved

Ingredients

6 mediumsize potatoes. ( yukon gold or Albert Bartlett rooster potatoes work best)
1 cupChopped celery
132 oz Container of chicken stock
116 ounce container of half and half or heavy cream ( I prefer the heavy cream)
1Salt and pepper to taste
2 cupShredded extra sharp cheddar cheese
1/3 cupmelted butter
1/4 cupChopped chives
1/4 cupGrated or shaved parmesan cheese
1 tspFresh chopped parsley
1/4 cupflour

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Steps

1

Rinse potatoes Chop into medium size pieces place in a heavy duty Dutch oven or large stock pot
2

Add chopped celery to potatoes
3

Cover with chicken stock bring to a boil and cook until potatoes are tender
4

Combine melted butter and flour mix until into a paste add to potatoes
5

Poor entire 16 ounce container of the heavy cream into the potatoes, bring to a boil stir until starting to thicken
6

At this point add salt and pepper to taste, all of the shredded cheddar cheese and parsley, stirring until cheese has melted . Take off the heat and let set. Sprinkle chives and Parmesan cheese on top of soup.