Cheddar Potato Soup Recipe
Here's a recipe I created as an alternative to plain potato soup. Hearty and comforting, it disappears quickly when I serve it to my family on chilly evenings. Team it with bread and a salad, and you have a complete meal.
10-12 Servings
Prep: 25 min.
Cook: 20 min.
Ingredients
1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed peeled potatoes
3 cups water
3 cups 2% milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
4 cups (16 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
Directions
In a large Dutch oven, saute onion and celery in butter for 5 minutes. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and bacon; stir until cheese is melted. Yield: 10-12 servings (about 2-1/2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 387 calories, 26 g fat (15 g saturated fat), 75 mg cholesterol, 985 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein.
Cheddar Potato Soup published in Country Woman March/April 2005, p33
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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