Cheddar Potato Soup

Ingredients
2 Tablespoons butter
2 celery stalks, chopped fine
½ large red onion, chopped fine
½ cup shredded carrots
3 garlic cloves, minced
2 pounds of red potatoes, skins may be left on, chopped into bite sized pieces
3 cups chicken stock
1 bay leaf
½ teaspoon course kosher salt
½ teaspoon cracked black pepper
2 cups 2% milk
1 cup shredded sharp cheddar cheese
Crumbled cooked bacon (optional)


Instructions
In a large soup pot, melt the butter over medium-low heat. Saute the celery, onion, carrots, and garlic until softened, about 2 minutes.
Add potatoes, stock, bay leaf, salt, and pepper.
Slowly add the milk, stirring the entire time you are pouring in the pot.
Continue to stir as you bring the soup to a boil.
Reduce heat, cover, and simmer for about 10 minutes or until the potatoes are soft.
Remove bay leaf.
Using a potato masher, smash the potatoes in the pot. You could also puree half the soup in a food processor.
Add the cheese and stir until melted.
Top with crumbled bacon when serving (optional).

Changes:

I used half coconut milk/half coconut creamer (plain) for this recipe in lieu of milk since we're milk free. I also used my immersion blender instead of a food processor or masher.

The verdict:

It was okay and I may make it again, but double the potatoes to make it thicker, it was quite soupy.  I'll also reserve some potatoes in cube form to add after blending the soup to give it a bit more chunk.

- See more at: http://thehappyhousewife.com/cooking/cheddar-potato-soup/#sthash.ExbERnyr.dpuf