Cheddar Cheese Potato Soup

By joanmarie

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 King Arthur Unbleached All-Purpose Flour
• 4 cups (16 ounces) shredded cheddar cheese
• 1/2 pound sliced bacon, cooked and crumbled

Details

Preparation time 25mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 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.
•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. Yield: 10-12
servings (about 2-1/2 quarts).


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