Cheddar Potato Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 small white onion, chopped
- 177.44 ml chopped celery
- 59.14 ml butter
- 1182.95 ml potatoes, peeled and cubed
- 709.77 ml water
- 709.77 ml milk, divided
- 19.71 ml chicken bouillon
- 2.46 ml salt
- 2.46 ml pepper
- 59.14 ml all-purpose flour
- 946.36 ml shredded cheddar cheese
- 226.79 g cooked bacon, crumbled
directions
- In large dutch oven or soup kettle, saute onion and celery in butter for 5 minutes.
- Add potatoes and water; bring to 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 1 cup milk until smooth; gradually stir into soup.
- Bring to boil; cook and stir for 2 minutes or until thickened. Reduce heat.
- Add cheese and bacon; stir until cheese is melted.
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