bubbly cheese soup

Ingredients

• Servings: 12
• 1 quart chicken broth
• 3 pounds potatoes, peeled and chopped
• 3 cloves garlic, minced
• 1 quart milk
• 1/4 cup soy sauce
• 1 teaspoon ground black pepper
• 3/4 pound shredded cheddar cheese
• 1 cup
• 1 pinch paprika, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr


• combine chicken broth, potatoes, and garlic in a saucepan over medium heat; bring to a simmer and cook until potatoes are tender, about 30 minutes. remove from heat and allow to cool for 5 minutes. stir milk into the mixture, place over medium heat, and simmer until warm, about 5 minutes; add soy sauce and black pepper. sprinkle cheddar cheese into the soup in small batches while stirring, allowing each addition to melt into the soup before adding more.
• pour soup into a blender no more than half full. cover and hold lid in place; pulse a few times before leaving on to blend. puree in batches until smooth. return blended soup to the saucepan; return to a simmer over medium heat.
• slowly stream into the soup while gently stirring. garnish with paprika to serve.