I was flipping through my cookbooks looking for a soup recipe the other day and came across one in my Taste of Home 2011 Annual Recipes book called "Cheddar Potato Soup". I changed a few things from that version to make it a little more Chaos-friendly and I am very happy with the results!!
3/4 cup chopped celery
1/4 cup butter
5 cups cubed, peeled potatoes
3 cups water
3 cups milk, divided
4 tsp chicken bouillon granules
1/2 tsp salt
1/2 tsp pepper
1/4 cup all-purpose flour
(**I used 1/4 cup Kentucky Kernel Seasoned flour instead of the 3 above listed)
4 cups shredded colby-jack cheese
(recipe called for Cheddar, but I like co-jack better. THis is also one of the rare times I used LESS cheese than called for. I just didn't want the soup to be overly cheesy. I used about 2 cups and added more to my serving. It was perfect)
1/2 pound sliced bacon, cooked and crumbled
In a large Dutch oven or stockpot, saute onion and celery in butter for about 5 minutes. While that is working, fry up your bacon.
Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
I like to run my masher around a potato soup pot a few times, even when the recipe doesn't call for it.
Stir in 2 cups of milk
and add the bouillon granules.
Mix the flour with the remaining milk until smooth.
Gradually stir into soup.
Bring to a boil; cook and stir for two minutes or until thickened.
Reduce the heat. Add the cheese
and the bacon.
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