A comforting and flavorful soup perfect for chilly days, featuring creamy cheddar and hearty potatoes.
Melt the butter in a large saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the diced carrots, celery, onion, and minced garlic to the saucepan and sauté until softened.
Cut the vegetables into uniform sizes for even cooking.
Stir in the flour and cayenne pepper, cooking for a minute while stirring.
Whisk continuously to prevent lumps from forming.
Gradually pour in the half-and-half and chicken broth, whisking constantly.
Ensure the liquids are at room temperature to avoid curdling.
Bring the mixture to a gentle boil and cook until slightly thickened.
Stir frequently to prevent the soup from sticking to the bottom.
Add the diced potatoes and simmer uncovered for 15 minutes.
Cut the potatoes into small cubes for quicker cooking.
Stir in the cheddar cheese until melted and well combined.
Add the cheese gradually to ensure it melts smoothly.
Ladle the soup into bowls and sprinkle with Parmesan cheese before serving.
Garnish with fresh herbs like parsley for added color and flavor.
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