 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This soup is great on those cold Florida nights! haha. I add more cheese and bacon than they call for sometimes too. :) Ingredients:
2 tablespoons butter |
1 medium onion, chopped |
1 celery, cut |
1 carrot, chopped |
2 garlic cloves, minced |
1 1/2 lbs potatoes, peeled and cubed |
14 1/2 ounces chicken broth |
salt and pepper |
3 cups water |
6 -8 slices bacon |
2 cups cheddar cheese, shredded |
Directions:
1. Melt butter in saucepan over medium heat.
2. add onion, celery, carrot, saute' until tender, about 10 minutes.
3. Add minced garlic and cook for 1 more minute.
4. Add potatoes, broth, salt and pepper, 3 cups water and bring to a boil.
5. Reduce heat to low, simmer uncovered until potatoes are tender, 15 minutes.
6. Puree' soup in blender in batches, then return to saucepan and heat through.
7. Ladle into bowl and top each serving with a piece crumbled cooked bacon and 1/8 cup cheese.
|
|