 |
Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This is so good. My mouth is already watering! I wanted to make some this weekend but hubby says wait until cooler weather. I don't know if I can wait that long... Ingredients:
1 small white onion, chopped |
3/4 cup chopped celery |
1/4 cup butter |
5 cups potatoes, peeled and cubed |
3 cups water |
3 cups milk, divided |
4 teaspoons chicken bouillon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup all-purpose flour |
4 cups shredded cheddar cheese |
1/2 lb cooked bacon, crumbled |
Directions:
1. In large dutch oven or soup kettle, saute onion and celery in butter for 5 minutes.
2. Add potatoes and water; bring to boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
3. Stir in 2 cups milk, bouillon, salt and pepper. Combine flour and remaining 1 cup milk until smooth; gradually stir into soup.
4. Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat.
5. Add cheese and bacon; stir until cheese is melted.
|
|