Hearty Potato Soup

By á-46412

Ingredients

• 8 medium potatoes, peeled and cubed ( Alan likes his sliced not cubed )
• 3 carrots, diced
• 6 stalks celery, diced
• 2 qt. water
• 1 small onion, chopped
• 6 tablespoons butter
• 6 tablespoons flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 & 1/2 cups milk
• 1 package real bacon bits
• 1 cup shredded cheese like cheddar or gouda ( I used cheddar )

Preparation

Step 1

Boil potatoes, carrots, celery and onion in 2 quarts water until tender. Strain through a colander into another pot to reserve the liquid. Using the same pot you boiled in, melt the butter, then add the flour, salt and pepper. Slowly stir in milk over lower heat until thick. Whisk the cheese in until melted, then stir in bacon bits. Dump the boiled veggies back into the sauce and stir, then add in as much reserved liquid until you achieve the desired consistency. Reserve remaining liquid to thin any leftover soup the next day. It will thicken over night in the fridge.