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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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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. 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 king arthur unbleached all-purpose flour |
4 cups (16 ounces) shredded cheddar cheese |
1/2 pound sliced bacon, cooked and crumbled |
Directions:
1. 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.
2. 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).
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