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Posted September 11, 2005 06:08 PM
Cheddar Potato Soup
from Country Woman magazine
1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed, peeled potatoes
3 cups water
3 cups milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
4 cups (16 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
In a large dutch oven, saute onions 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.
Posted September 11, 2005 06:08 PM
Cheddar Potato Soup
from Country Woman magazine
1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter
5 cups cubed, peeled potatoes
3 cups water
3 cups milk, divided
4 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
4 cups (16 ounces) shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
In a large dutch oven, saute onions 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.