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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cheesy Potatoe Soup what more is there to describe! Ingredients:
2 large potatoes |
2 tablespoons finely minced celery (1/2 stalk) |
1 tabelspoon finely minced onion |
1 tablespoon grated carrot (1/4 carrot) |
2 cups chicken stock or broth |
1 teaspoon salt |
2 teaspoons white vinegar |
2 tablespoons flour |
1 1/2 cups milk |
1 cup plus 1 tabelspoon shredded cheddar cheese |
1 tablespoon shredded monterey jack cheese |
2 slices bacon, cooked |
1 tablespoon chopped green onion |
Directions:
1. 1. Peel taters n chop into bite size pieces, should make about 4 cups. Make sure celery and onions are minced the size of a grain of rice.
2. 2. Combine the veggies with the chicken stock, salt, and vinegar in a large sauce pan over medium heat. Bring the stock to a boil, then turn down the heat, cover the pan and simmer for 20 minutes.
3. 3. Whisk together the flour n milk in med. bowl
4. 4. Remove the saucepan of beggies from the heat and add the flour and milk mixture. Pu tthe pan back on the heat and simmer, uncovered, for 5-8 miinutes or until the soup has thickened.
5. 5. Add 1 cup Cheddar cheese to the soup and simmer until melted. By this time the potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you like it.
6. 6. To serve, spoon the soup into bowls, divide the remaingin 1 tablespoon o f Cheddar and Monterey Jack and sprinkle on the soup. Crumble the bacon and sprinkle it evenly on top of the cheese. Top off each bowl of soup with green onions.
7. TIDBIT:
8. I like also using different types of croutons for this soup as well.. mmmmm goood!
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