Potato cheese soup
2 T. Butter
½ cup onion, chopped
2 garlic cloves, minced
3 cups diced, raw potatoes, peeled and cubed into ½ inch chunks
½ cup celery, chopped
½ cup carrot, chopped
1 ½ cups chicken broth
1 cups milk
1 ¼ cups cheddar cheese, shredded
3 strips of bacon, cooked and crumbled
In a large saucepan add butter and melt. Add onions and cook until tender. Add garlic; sauté for 2 minutes. Now add potatoes, celery, carrots and chicken broth. Bring to a boil and simmer for 15 minutes or until your potatoes are tender.
Transfer one cup of this mixture to a blender and puree until smooth. Return this mixture to the pan. Stir in milk over medium heat. Do not boil.
Stir in 1 cup cheddar cheese and stir until melted.
Ladle soup into bowls and top with remaining shredded cheddar, crumbled bacon and soup crackers.
Serve with a wedge salad with homemade blue cheese dressing.
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