Potato Cheese Soup
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
3
ingredients
- 3 slice bacon, cut into very small pieces
- 157.80 ml onion, chopped
- 118.29 ml celery, finely chopped
- 473.18 ml chicken broth or 473.18 ml vegetable broth
- 3 medium russet potatoes, cubed
- 59.14 ml butter
- 59.14 ml flour
- 340.19 g can evaporated milk
- 118.29 ml swiss cheese
- 118.29 ml cheddar cheese
- 118.29 ml milk
- 29.58 ml parsley, chopped
- salt, to taste
- ground pepper, to taste
- 59.14 ml chives, chopped
directions
- Saute bacon in a large saucepan over medium heat, about 3 minutes.
- Add onion and celery; continue cooking about 2 minutes.
- Add broth and potatoes.
- Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- While the potatoes are cooking, melt butter in a small saucepan over low heat.
- Add flour, and cook for 1-2 minutes, not allowing to brown.
- Gradually add evaporated milk, stirring with a whisk until thickened.
- Melt in cheese.
- Add cheese mixture to potato mixture.
- Stir in milk, using more or less for desired consistency.
- Add parsley, salt and pepper.
- Garnish with chives before serving.
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RECIPE SUBMITTED BY
lucy k.
Canada