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Cheddar Cheese Potato Soup

Total Time

Prep: 25 min. Cook: 20 min.

Makes

10-12 servings (about 2-1/2 quarts)

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 all-purpose flour
  • 4 cups 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.

Nutrition Facts

1 cup: 387 calories, 26g fat (15g saturated fat), 75mg cholesterol, 985mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 17g protein.

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