For locals who remember lining up at West End Cookers, this soup was more than a menu item — it was tradition. Creamy, rich, and simple, it hit that sweet spot between diner comfort and Southern kitchen warmth. The blend of Colby-Jack and Cheddar-Jack gave it that golden hue and perfect melt. Whether served thick on a chilly afternoon or lightened up for a starter course, it always delivered that “Cookers” magic.
Make a batch, and the aroma alone will take you back — one spoonful, and you’ll swear you’re sitting in that cozy booth again.
Ingredients
- 4 russet potatoes, diced and boiled
- 4 tbsp butter, melted
- 2 tbsp diced onion
- 3 tbsp all-purpose flour
- 2 tsp Better Than Bouillon chicken base
- 2 cup half and half
- 6 oz Colby Jack cheese, shredded
- 6 oz Cheddar Jack cheese, shredded
- 0.5 tsp black pepper
- dash kosher salt
- 1 cup whole milk
Instructions
- Boil potatoes in a small pot until tender. Drain and set aside.
- In a large pot, melt butter and sauté onion until translucent.
- Whisk in flour to create a light roux.
- Slowly add half and half while stirring; cook until slightly thickened.
- Stir in cheeses, chicken base, pepper, and onion salt until smooth and creamy.
- Add the cooked potatoes, gently stirring to combine.
- Thin to your preferred consistency with milk — some days thick and hearty, others silky smooth.
- Serve hot, topped with extra cheese or chives if desired.