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Ingredients
2 tbsp butter
1 rib celery, diced
1 small onion, diced
14 1/2 ounces chicken broth
3 large potatoes, peeled and diced
2 tsp white vinegar
3 tbsp flour
2 1/2 cups milk
1/4 tsp salt
1 tsp black pepper
8 ounces cheddar cheese, shredded[/vc_column_text][vc_column_text]
Directions
In a soup pot, melt butter over medium-high heat. Add celery and onion and saute 5 to 7 minutes or until tender.
Add chicken broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes or until potatoes are tender.
Add flour, milk, salt, and pepper; cook until soup is thickened and heated thoroughly, stirring constantly. Add cheese and stir until melted. Serve immediately.[/vc_column_text][/vc_column][/vc_row]