Cheesy Potato Soup
Per serving: cal 318; Sugar 5.5g; Fat 17g; Sodium 114mg
- 8 medium russet potatoes, peeled and cubed
- 6 strips bacon
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 cups chicken broth
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 2 cups shredded cheddar cheese
Preparation time 30mins
Cooking time 40mins
1: Boil potatoes in water until tender, about 20 min. drain
2: Fry the bacon until crisp, crumble and set aside. Saut`e the onion and celery in bacon drippings.
3: Puree the potatoes in a pot, using electric mixer, then add the chicken broth, garlic powder, rosemary, salt and pepper.
4: Add the onion, celery and half of the crumbled bacon to the potato mixture, mix well.
5: Add the milk and cheddar cheese and mix well. Cook until heated through. To serve, top with the remaining bacon and additional shredded cheese, if desired.