Kittencal'S Cheddar Cheese & Potato Soup - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons oil
2 carrots, peeled and diced
1 large celery rib, chopped
1 medium onion, chopped
1 -2 tablespoon fresh minced garlic
1/4 cup flour
1 pinch cayenne pepper (optional)
2 cups half-and-half (or 1 cup milk with 1 cup half and half)
3 cups chicken broth
2 1/2 cups cooked diced potatoes (can use more)
3 cups grated old cheddar cheese
salt & freshly ground black pepper (to taste)
parmesan cheese, for sprinkling on to (use any amount desired)

Preparation

In a large saucepan melt butter with oil over medium-high heat.
Add in carrots, celery, onion and garlic; saute until softened (about 5 minutes).
Stir in flour and cayenne pepper; whisk for 1 minute.
Gradually add half and half and broth whisking continuously.
Bring to a light boil; cook and stir for 2 minutes or until thickened.
Add in cooked diced potatoes; simmer uncovered for 15 minutes.
Stir in cheese until melted; add to the soup stirring until combined and melted (you may also add in a few tablespoons of Parmesan cheese to the soup if desired).
Ladle into bowls then sprinkle with Parmesan cheese.