Classic Cheddar Potato Soup

Ingredients · 4 servings

• 800 gPotatoes
• 57 gButter
• 30 gFlour
• 720 gMilk
• 10 gChicken bouillon
• 6 gSalt
• 2 gPepper
• 120 gCheddar cheese

Equipment

stovetop, chef knife, ladle, peeler, pot, potato masher, saucepan, whisk, wooden spoon

Instructions

1. 1
   Prep and boil potatoes

   Gather ingredients and a pot, peeler, knife, and masher. Peel and cube the potatoes, then boil them in water over medium-high heat until tender; drain and mash to your preferred texture. · 15 min

   What to look for: potatoes break apart easily

2. 2
   Make butter roux

   Melt the butter in a separate saucepan over medium heat, add the flour, and cook while stirring until smooth and lightly foamy. · 3 min

   What to look for: smooth paste with no dry flour

3. 3
   Whisk in milk

   Add half of the milk to the flour mixture and whisk steadily over medium heat until all lumps are dissolved and the sauce thickens slightly. · 2 min

   What to look for: smooth and glossy

4. 4
   Heat milk base

   Pour in the remaining milk and continue heating over medium-high heat, stirring often, until the mixture comes to a gentle boil. · 5 min

   What to look for: steady bubbles at the surface

5. 5
   Stir to prevent scorching

   Keep stirring the hot milk mixture almost constantly over medium-high heat to prevent sticking and scorching on the bottom. · 5 min

   What to look for: no browning on pan bottom

6. 6
   Finish and serve

   Turn off the heat and stir in the mashed potatoes, chicken bouillon, salt, pepper, and cheddar cheese until melted and combined, then ladle the soup into bowls. · 3 min

   What to look for: cheese fully melted and soup creamy