• 1 medium onion, diced
• 2 ribs celery, diced
• 1/4 cup vegetable oil
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1/4 cup unbleached all purpose flour
• 2 cups vegetable broth
• 1 1/2 pounds new potatoes, skin on, diced
• 1 cup whole milk
• 8 oz. sharp cheddar cheese, shredded
• Salt and pepper, to taste

1. In a soup pot, add onions, celery, vegetable oil, salt, and pepper. Saute over medium heat until vegetables are tender.
2. Add flour and cook for 2 to 3 minutes, stirring constantly.
3. Whisk in vegetable broth. Turn heat to medium high and bring to a full boil, then reduce to a simmer.
4. Add in half of the diced potatoes. Cook until tender.
5. Remove from heat and use a stick blender to blend soup until smooth.
6. Return to heat and add in remaining potatoes. Cook until tender.
7. Add whole milk and return to a simmer. Turn off heat and add shredded cheese. Stir until completely melted.
8. Taste and adjust seasonings as desired.

Notes: 

Shred cheese yourself, do not buy pre-shredded cheese. It does not melt as well.

Choose any type of cheese.

Use cornstarch or arrowroot powder in place of flour to make a gluten-free version. Do not add into the vegetables to make a roux. Instead, create a slurry, mixing powder with water or broth. Add mixture once the broth and potatoes come to a boil.

Photo from Pillsbury