Cheddar Potato Soup - Prairie CalifornianPrairie Californian

By foodiva

Ingredients

• 5-6 slices bacon
• 1/4 cup butter
• 1 onion, diced
• 1 carrot, diced
• 1 clove garlic, minced
• 1/2 cup flour
• 6 cups chicken stock
• 3 pounds potatoes, peeled and chopped (I used reds)
• 1 pound cheddar cheese, shredded
• 1 cup heavy cream
• salt and pepper to taste

Preparation

Step 1

In a large dutch oven, cook bacon over medium high until crispy. Remove and set aside. Add 1/4 cup butter and melt.
Add onion, carrots, and garlic. Cook for a few minutes until onions become translucent. Stir in flour. Slowly add the chicken stalk while using a whisk to stir.
Add potatoes. Bring the soup to a boil. Reduce the heat, cook covered for about 15-20 minutes or until potatoes are tender.
Ladel some hot soup out of the pot into a small bowl. Stir in the shredded cheese, mixing until smooth. Return the mixture to the soup.
Stir in the heavy cream, add salt and pepper to taste.
Enjoy.