Bacon Cheddar Potato Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 8 tablespoons butter
• 5 cups diced peeled potatoes
• 2 (14 1/2 ounce) cans chicken broth
• 12 ounces shredded sharp cheddar cheese
• 1 pint whipping cream
• 2 cups water
• 3 ounces bacon bits (hormel or oscar meyers)
• 4 tablespoons flour
• 1/2 teaspoon pepper
• 1 teaspoon paprika
• 1 tablespoon dried parsley
• seasoned croutons, for garnish

Recipe

• 1 chop onions and celery, if using a food processor don’t chop these too fine.
• 2 in a large saucepan, sauté onion and celery in 4 ounces of butter until tender.
• 3 add potatoes and broth, bring to a boil.
• 4 reduce heat, cover and simmer for 15-20 minutes till potatoes are tender.
• 5 in a small skillet, melt remaining 4 ounces of butter, add flour to make roux, cook roux over low heat until yellow blond in color and set aside.
• 6 to cooked potato and broth mixture, add water, cream and roux stirring continuously until mixture thickens.
• 7 stir in the cheese, bacon bits, parsley, pepper and paprika.
• 8 cook over low heat until the cheese is melted, stir continuously and remove from heat when cheese is melted.
• 9 garnish with croutons, if desired.