Rich and creamy, this soup will remind you of the classic scalloped potato dish.
We’ve topped it off with toasted panko bread crumbs for some added crunch.
Dutch oven heat 2 Tbsp.
Credit: Brie Passano
of the butter over medium.
Add onion, celery, and carrots; cook 8 to 10 minutes or until tender, stirring occasionally.
Add broth; bring to boiling.
Stir in potatoes and black pepper.
Simmer, covered, 10 minutes.
Meanwhile, in a 6-inch skillet melt remaining 1 Tbsp.
Cook and stir 4 minutes or until lightly toasted.
In a medium bowl whisk together half-and-half and flour; stir into broth mixture.
Cook and stir until thickened and bubbly.
Gradually add cheese, stirring until melted.
Top servings with toasted bread crumbs.
2,000 calories a day is used for general nutrition advice.
