Cheesy Potato Soup Recipe! #tipit

INGREDIENTS 3 Tbsp. butter 1 cup shallots, finely diced 1 rib celery, finely diced 1 tsp. minced garlic ¼ cup flour 900 ml. (30 oz.) sodium reduced chicken or vegetable broth 1 tsp. thyme Salt and pepper to taste 1.5 lbs Little Potato Co. blushing belles, quartered 1½ cups 2% milk 1 cup sharp cheddar cheese, grated 2 Tbsp. green onion, chopped

INSTRUCTIONS Melt butter in a large saucepan. Add the shallots and celery and saute until almost done, about 4 min. Add in the garlic and saute another 1 min. Add the flour and cook for 1 min. stirring. Add in the broth slowly and whisk constantly until all is incorporated and smooth. Add in the potatoes, thyme, salt and pepper, bring to a simmer and cover. Cook for 15 min. or until potatoes are fork tender. Add in the milk and bring back up to a simmer. Add in the cheese and stir. Season again if needed with salt and pepper. Serve, topping each bowl with some green onion.