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Cheesy Potato Soup Recipe

– 6 tablespoons unsalted butter – 1 ½ cups chopped onion – 1 ½ cups chopped celery – 4 cups water – 8 potatoes, peeled and cubed – 15 slices American cheese - broken into piece – 4 tablespoons all-purpose flour – 2 ⅓ cups milk


Heat butter, sauté onions and celery. Simmer potatoes in water until tender. Add cheese, melt. 

Mix flour and milk until dissolved. Pour slowly into soup, stirring constantly.

Cook until thickened, about 5 minutes. Garnish with parsley for freshness.

The buttery aroma fills the kitchen as onions and celery sizzle in the pot. 

Creamy potatoes simmer gently, absorbing flavors, ready to meld with cheese. 

A smooth mixture forms as flour and milk combine, thickening the soup beautifully. 

Fresh parsley adds a pop of color and a hint of herbaceousness to the finished dish.