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Ingredients

The ingredients are:

6 tablespoons butter (can use half butter and oil)
1 medium yellow onion, chopped
2 carrots, peeled and diced
1 celery rib, diced
4 to 6 garlic cloves, minced
1/4 teaspoons crushed chili flakes, or to taste
1/4 cup all-purpose flour (for a really thick soup increase flour by 1-2 tablespoons)
2 cups half and half cream
2 cups chicken broth
1 tablespoon chicken bouillon powder
Salt and ground black pepper, to taste
18 ounces potatoes (3 medium russet potatoes, oven baked peeled the cubed, can use more)
3 cups cheddar cheese, shredded (sharp)
Freshly grated Parmesan cheese
Chopped green onions, optional

Step 1: In a medium or large saucepan melt butter over medium-high heat.
Step 2: Add in onion, carrots and celery; cook stirring until softened (about 4 minutes).
Step 3: Add in garlic and chili flakes; cook stirring for 2 minutes.
Step 4: Add in flour and stir for 1 minute.
Step 5: Slowly add in the cream, chicken broth and chicken bouillon powder; bring to a boil stirring constantly.
Step 6: Simmer partially covered for about 25 minutes.
Step 7: Add in potatoes then cook for about 5-8 minutes more.
Step 8: Stir in the cheddar cheese until melted.
Step 9: Season with salt and pepper to taste.
Step 10: Ladle into bowls the sprinkle green onions on top.
Step 11: Pass the Parmesan cheese at the table.

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